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HOH SEHOLD RECIPES 



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[ARY of CONGRESS/ 

Two Cooies Received 

JUN 14 I90r 

Oooyngrht Entry 
ISS ££, XXc, No, 
CO V B. 




INDEX. 



SOUPS Page 1 

MEATS 5 

POULTRY 11 

EISH .'..•.-.... 17 

VEGETABLES . 25 

EGGS 32 

SALADS 35 

SAUCES 39 

BREAD 43 

CAKE 45 

PUDDINGS . . - 63 

DESSERTS 71 

JELLIES 85 

CEREALS 87 

MISCELLANEOUS 90 



SOUPS. 
Cherry Soup. 
As much water as is required for soup, 
let it come to a boil and then add l/2 cup sago. 
Boil about l/2 hour, then put in cherries and l/2 
cup sugar and let it boil for 15 minutes, 2 pieces 
of cinnamon, juice of 1-1/2 lemons, some slices 
of lemon and l/2 water glass of claret. Serve ice 
cold. 

Rhine Wine Soup, 
Take 1/2 bottle California Rhine wine, 
add some water, 2 pieces of cinnamon, some slices 
of lemon, sugar to taste. Let boil 15 minutes. 
Have 2 egg yolks well beaten, add the soup care- 
fully to these. Serve ice cold with fried cubes 
of bread put in the last moment. 

Tomato Bisque. (Century.) 

l/2 can tomatoes; 1 teaspoon salt; 

1 quart milk; 1/2 saltspoon pepper; 

2 tablespoons butter; 1 saltspoon soda; 
1 " corn-starch; 1 dash cayenne; 

Stew the tomatoes until very soft; then pass 
through a fine sieve or strainer. Put the strain^- 
ed tomatoes into a granite ware saucepan and add 
1 saltspoon soda; when it has ceased foaming add 



the butter, a piece at a time; if put in all at 
once it will show an oily line; add salt, pepper, 
and cayenne. Put the milk in a double boiler, and 
stir into it a tablespoon of corn starch which has 
been mixed with a little of the cold milk, to make 
it smooth; let it scald for 10 minutes or long 
enough to cook the corn starch; then pour the 
milk into the tomatoes, beat well together and 
serve at once. It is better not to. add the milk 
to the tomatoes until ready to serve for fear of 
curdling. 

Marrow Balls, 
Soak marrow in water, strain and drain 
well. Cream it with some butter, stir in one or 
two eggs, a little salt, nutmeg, parsley and crack- 
er dust. Boil in soup about 20 minutes. 

Meat Balls . 
A piece of bread soaked in water and 
then squeezed dry, to this add a little scraped 
beef (about a teaspoon) salt, nutmeg, chopped 
parsley, brown this in a little butter, remove 
from the fire, add 1 egg and sufficient cracker 
dust to form little balls. 



Omelette Soup* 
Two eggs j 2 tablespoons potato flour, 
"beat well. Grease pan a little, put in dough, let 
run all over pan. Brown on both sides; when cool 
lay on board and cut in strips like ITudeln. Boil 
and serve in clear soup. 

Strained Barley Soup. 
Boil barley in a little water until soft, 
about 3 hours. Add the soup stock gradually; when 
well heated strain and add asparagus tips, sliced 
knot celery or any vegetable that may be preferred. 
Before serving beat up yolk of an egg^ add some 
cream, beat well and very carefully add the hot 
soup. Care must be taken that the egg does not 
curdle. 

Dumplings for Soup. 
Place in a saucepan 1/4 cup of water and 
2 teaspoons of butter. When this comes to a boil 
add 1 tablespoon of flour and stir until the mass no 
longer clings to the saucepan. Take from the fire 
and let cool; then add an egg, beat well. Place 
on shelf of the stove for l/2 hour, stirring oc- 
casionally. When soup is boiling drop with a tea- 
spoon into soup and let dumplings boil 20 minutes. 



Croutons for Soup. 
Same ingredient a as above. Drop tiny 
particles on a buttered pan and brown in oven. 
Put in just as soup goes to the table or send to 
table in extra dish. 

Black 3ean Soup. 
Take 1 pt . black beans and soak them 
over night, then boil until very soft. Strain 
through a sieve. Put in salt and pepper to taste 
and boil a piece of smoked meat with it. When 
done put following into the tureen: 1 chopped 
hard boiled egg, 1 wine.-glass Sherry, juice of 
l/2 lemon and a few small slices of lemon peel. 
Pour soup over this and stir once or twice. 



HATS, 

Sweet Bread Souffle. 
Chop very fine 2 cupfuls of sweet bread, 
then add cayenne pepper and salt to taste* Melt 2 
tablespoonsful of butter, stir into it 1 table- 
spoon flour adding gradually 1 cup sweet milk. 
Let this boil until it thickens, then add the chop- 
ped sweet breads, yolks of 3 eggs, beaten whites. 
Bake l/2 hour in a pan with a tube in middle, set 
in pan of water and put in oYen. Serve with 

Mushroom Sauce, 
Boil l/2 lb. fresh mushrooms until ten- 
der in a large spoon butter, then add 1 spoon 
flour, 1 cup bouillon, 2 yolks of eggs, l/2 cup 
Sherry, salt and pepper to taste. Turn souffle in 
dish, pour sauce in middle and garnish. 

To Pickle Beef. 
Take Brisket - remove fat and bone. Rub 
meat with handful of sugar, four handsful of salt, 
some whole peppers, 1 clove of garlic, a few 
slices of onion, a piece of saltpetre about the 
size of a finger dissolved on the fire in water 
are put in a crock with the meat. Let the salt- 
petre cool before adding to the meat, then add 
water to almost cover meat. Turn daily. Ready 



to use in 10 days, 

Saurbraten. 
Top Sirloin (best cut.) Rub meat with 
salt and ground cloves. Put in stone crock with 
vinegar, whole peppers, slices of onion, slices of 
lemon, bay leaf. Turn daily, ready to use in 3 
days. Let drippings get very hot in iron pot, 
brown the meat on all sides and add gradually the 
vinegar. Let simmer slowly. 

Pot Roast . 
Top sirloin best cut. Rub meat with 
salt and pepper. Put drippings in iron pot and 
when hot put in meat and onion and brown the meat. 
Let roast for one hour, then take off fat, add 1 
tablespoon flour, some tomatoes and a little 
water, then cover and let simmer another hour. 
Strain gravy. 

Sweetbread Fricassee. 
Put sweetbreads in boiling water for 5 
minutes and then pull off the skin. Cut into 
small pieces and also some mushrooms. The sauce 
is then prepared by stirring together on the 
range 1 tablespoon of butter and l/2 a spoonful 
of flour until it bubbles. Add to this 1-1/2 cups 



"bouillon and a pinch of salt. Put the sweetbreads 
and mushrooms into this sauce, let it cook slowly 
about l/2 hour. Stir the yolk of an egg with a 
little cold water put this into the sauce and add 
a little chopped parsley, Should the sauce be too 
thick, add a little water. 

Sweetbread in Ring. 

2 pairs swee thread, salt and pepper, par- 
boiled and chopped fine, mixed with truffles and 
mushrooms chopped, 4 eggs, put in form and boil 2 
hours. Serve with following sauce: 

Mushrooms stewed an butter added to 
cream sauce which is made with butter, flour, cream 
or milk seasoned with salt and pepper. Serve in 
centre of ring. 

Scotch Haggis. 
One sheep's stomach must be carefully 
turned inside out and cleaned thoroughly with cold 
water containing a little saleratus. Mix in large 
dish sufficient oatmeal (about 2-1/2 lbs. usually) 
l/2 tea-cup of fine chopped onion, 3/4 lb. of 
sheep's liver which must be boiled first, then 
chopped fine also, about l/2 lb. suet chopped 
fine, about l/2 wineglass of Sherry. Mix all the 
above thoroughly and season with salt pepper, and 



8 



about l/2 teaspoon paprika, also a little wild 
thyme. Stuff into bag, not too tight, as the oat- 
meal swells, and "boil for 2 hours. Some like a 
few cold "boiled potatoes chopped up in Haggis. Be 
sure to sew up the sheep's stomach thoroughly. 

Lamb Stew. 
Heat some drippings put in meat and 
chopped onion, lightly brown meat on all sides, 
then add boiling water, salt, pepper, carrot, 
turnip, tomatoes, a tiny bit of garlic, celery. 
Shortly before finished take off all fat, add a 
little flour stirred smooth with cold water. 
Sprinkle chopped parsley on top. 

Sweet and Sour Tongue. 
Boil tongue until soft, then take out 
and skin. Put some drippings in a saucepan, 1 
onion, a few slices of lemon, handful of raisins, 
some almonds, 2 tablespoons vinegar, .1 tablespoon 
sugar, 2 oz. ginger snaps and some of the water in 
which tongue was boiled. 

Ham with Champagne Sauce. 
Boil a good ham. When finished pull off 
brown skin. Brush the top of the fat with beaten 
egg, dust over this a handful of dry mustard, a 



handful of sugar, cover with bread crumbs. Put in 
a baking pan in oven and baste gradually with a 
water glassful of good Sherry. Put a crust of rye 
bread in pan , pour off grease and make the sauce e 
If ham is to be served cold, pour sauce over ham. 

Steak in Casserole. 
Cut fine and cook the following vegeta- 
bles in soup stock: peas, beans, carrots, tomatoes 
mushrooms, celery (or any vegetables preferred.) 
Then add 1 tablespoon Worcestershire sauce, a lit- 
tle catsup and kitchen bouquet, one wine-glass 
Sherry. Thicken this with brown flour. Have cut 
and cooked in salt water some potato balls and add 
these, to the thickened vegetables. Take a very 
thick porterhouse steak and broil very rare. 
Season the steak and put in a casserole dish or a 
large covered Pan; pour the vegetables over it 
and let stand in the oven 5-10 minutes according 
to thickness of steak. 

Lamb Chops Maison d f 0r. 
Pare neatly 6 lamb chops, make an in- 
cision in each one and insert therein a slice of 
truffle, season with a pinch of salt and l/2 
pinch of pepper. Arrange chops on toa3t spread 



10 



with Pate de fore gras and pour over same a gill 
of hot Madeira Sauce. Arrange a curled paper on 
the end of each chop. 



11 

POULTRY. 

Potted Chickens. 
Use Spring Chickens, stuff them with 
bread soaked in water and squeezed dry, chop liv- 
ers, some parsley. Heat butter or drippings in 
drying pan, brown some chopped onion, put in 
bread, when this is dried add the livers and pars- 
ley, salt and pepper a pinch nutmeg. Remove from 
fire and stir in an Qgg. Heat some bacon and but- 
ter in iron pot, put in chickens and brown from 
all sides, then add a little water. Cover and let 
simmer. 

Chickens in Casserole • 
Heat some bacon and butter, brown 
chickens, then add a little stock, small white 
onions, carrots, turnips cut round, mushrooms, 
quite some tomato, fresh peas and potatoes cut 
round. 

Potted Squabs. 
Heat some bacon and butter, brown the 
squabs, baste with cream, put in crust of white 
bread to thicken gravy. Quail and grouse are pre- 
pared in the same way. 



12 



Chicken Timbales. 
Chicken forcemeat: 

Cut the "breasts from chickens or turkey 
also the white meat from the wings. Remove the 
skin and fat and with a knife scrape the meat so 
as to free it from the sinews. Place the scraped 
meat in a mortar and pound it to a paste. Incor- 
porate into it gradually while pounding the white 
of an eg&i this will moisten it a little so it 
will pas3 more easily through the sieve. It pass- 
es through "better when a little is worked at a 
time. Put the pulp in a bowl, season it with salt 
and pepper. Bet the "bowl on cracked ice and stir 
in slowly 1 or l-l/2 cups of thick cream, stir 
continually using a wire whip if convenient. When 
it is a consistent paste try it by dropping 1/2 
teaspoon full in hot, not boiling water, and let 
poach. If it is too thick add more cream; if too 
thin, more white of egg. This sample should poach 
for ten minutes. 
Pilling for timbales: 

Use 3 gills of cream, 1 pt ♦ cooked 
chicken cut into small cubes, 4 tablespoons chop- 
ped mushrooms, 1 of flour, a heaping teaspoon 
salt, l/s teaspoon pepper, 1 tablespoon chopped 



13 



truffles. Reserve half a cup of cream and put 
the remainder on to boil, mix the flour to a 
smooth paste with the 1/2 cup cream and stir the 
mixture into the boiling' cream. Boil for 1 minute, 
then add the chicken and other ingredients and 
cook for 3 minutes longer. 
Completion of the work: 

Butter the moulds slightly and after 
dotting the bottom and the sides with bits of 
truffles line them with forcemeat being careful to 
have every part well covered, the sides near the 
rim will require as thick a covering as any part 
of the mould. 2Tow almost fill each mould with the 
chicken preparation and cover with the forcemeat 
being careful to put on only a little at a time 
and always to work from the outer edge until the 
centre is reached. Be careful also to have the 
surface of the contents of the mould flat because 
if it be at all rounded the contents will be un- 
stable when turned out on a dish. Place the 
moulds in a deep pan and pour enough warm water to 
come almost to the rims of the moulds. Cover the 
tops of the moulds with buttered paper and set the 
pan in a very moderate oven for 25 minutes. Serve 
with Bechamel cream or yellow sauce. 



14 



Chicken Breasts a la Reine. 

Take large broilers and only use "breasts 
with bone of wing, 

Filling: Chop some of the raw meat, 
truffles and mushrooms, take a large spoonful of 
butter, tablespoon flour and melt them together, 
add l/2 pt< cream and boil this mixture. Put 
aside to cool, stuff mixture into breast of chicken 
put into pan with a lot of butter, bake about 
minutes, put greased paper on top so as not to 
get too brown. 

Ganseklein (Goose Fricassee.) 
Cover with water, salt, pepper, finely 
chopped onion, cook until soft* Add a spoonful 
of flour to the sauce and let it cook until quite 
thick* 

Stuffed Goose Neck. 
Soak 2 rolls, squeeze dry ) add Goose 
fat, salt, sugar, cinnamon, some raisins. Mix 
well, fill the neck and roast, 

Gans Griiben. 
In skinning the goose have on a little 
of the breast. Wash the skin but do not dry it. 



__ 



15 



Squeeze firmly, cut in large pieces, as large as 
a hand. Take l/2 garlic, chop fine as possible, 1 
handful of salt, mix on saucer, rub each piece in 
the mixture, then roll each piece and fasten with 
1 or 2 toothpicks c Put griiben in big iron pot> 
without water, set on back of stove and leave 
3-1/2 hours. Let them get dark brown . Take them 
out with a ladle, lay on piece of brown paper. 
While hot press them with a spoon,, With the fat 
and small pieces of Gruben left in the pot fry 
potatoes to be served with the Ganseklein* 

Ganse Brust (Goose Breast.) 
Rub with salt, pepper and garlic, 4 
stalks celery, pot the breast with goose fat until 
soft. The top of breast turned down in pot. 

Giblets on Toast. 
Cut up the giDlets and put them on to 
boil with onion and soup greens. When finished 
make a sauce of brown butter, flour and the stock 
in which they were cooked. Prepare some toast, 
put giblets on and pour the sauce over. 

Chicken Fricassee with Caper Sauce. 

Boil chicken with soup greens after rub- 
bing pieces with salt and pepper. Pour over when 



— 



16 



finished the following sauce: A good piece of hut 
ter when this is melted, stir in 4 tahlespoons of 
flour, take about l-l/2 cups chicken "broth, a car- 
rot, a piece of an onion, 2 cloves, some whole 
peppers, let this "boil almost an hour. When near- 
ly finished put in juice of 1 lemon and some 
capers and just before serving stir in the yolk 
of an egg* 



17 

FISH. 



Lobster Chops. 
5 lbs. of lobster chopped fine, teaspoon 
salt, pinch of red pepper, three eggs, 1 piece of 
white bread (about the size of a roll) take off 
crust and soak in l/'Z pt . cream, put in a platter 
greased with butter and leave over night, form 
into chops with cracker dust, fry in hot fat. 
Serve with Sauce Tartar • 

Oyster Cocktail a 
Procure very small Blue Points and have 
them very cold. Take some of the oyster liquor, 
season with a pinch of cayenne pepper, tabasco 
sa uce, lemon juice, horse-radish, and lots of 
tomato catsup. Serve. in Champagne tumblers sur- 
rounded by cracked ice or in green peppers. 

Devilled Clams. #1. 

i l tablespoon butter; 

20 large clams; •»• xaDieBi,u 

l-l/2 cups bread crumbs; 2 eggs; 

i t>* milk- A little finely chop- 

1 pt. mil*, ped p ar 3i e y ; 

1 teaspoon ketchup or Worcestershire. 
Season to taste. Boil bread and milk until it be- 
comes thick, add butter, seasoning and clams chop 
ped very fine. Lastly stir in eggs, allow to 



13 

cool. Place in clam shells, sprinkle with bread 
crumbs, put a little butter on top and brown in 

OTen. 

Devilled Clams, #2. 
One dozen clams chopped fine, a little 
juice, l/2 grated onion, a little paprika. Soak 
some bread in water, then fry in butter, onion and 
parsley. Put this in shells, sprinkle same with 
butter, paprika, salt. Cover with cracker dust, 
butter and a piece of Beech nut bacon. 

Clams (Oyster Bay Style.) 
Drain clams. Put on clam broth, when it 
comes to a boil, skin. In another saucepan take 

2 tablespoons of butter in which lightly brown a 
few chopped onions, add 1 tablespoon flour and 
some of the clam broth, 1 pinch cayenne pepper, 

3 yolkd of eggs, 1/2 pt. cream well beaten, must 
now be added carefully (not boiled,) Pill mixture 
into shells and heat in oven a few minutes only. 
Just before serving add some bread crumbs which 
have been browned in butter. 

Lobster a 1 f Americaine. 
Chop fine 1 small onion, 1 carrot, pars* 
ley, celery, 1 green pepper, add 1 can tomatoes, 3 



19 



fresh, tomatoes, salt, pepper, cayenne pepper, 
1 glass Rhine wine, a pinch of sugar, 1 tablespoon 
cracker dust. Boil slowly 40 minutes in a cup of 
olive oil, add lobster, 

Filet de Sole. 
Have the flounders "boned and slicedo # 
Put them in almost "boiling water containing a "bay 
leaf, some salt, and a few slices of onion. Leave 
them in about 5 minutes. Make a sauce of about 
1 cupful of the fish "broth, 1 cup milk, a little 
mace, and thicken with butter and flour which has- 
been well mixed. Put the fish on a platter, cover 
with sauce, sprinkle with grated English cheese 
and brown in oven. 

Broiled Pompano. 
Presh or Spanish Mackerel. 
Pare and split 2 good sized fish through 
the back. Remove the spine. Rub with 1 table- 
spoon oil, season with one tablespoon salt, 1 tea- 
spoon pepper, broil on brisk fire ten minutes on 
split side, one minute on skin side. Pour over 
Maitre d 1 Hotel sauce, butter, lemon juice and 
chopped parsley. Serve with parsley, slices of 
lemon. 



20 



Halibut Steaks, 
Wash and dry halibut slices, season with 
salt and pepper, then marinate for if 2 hour. Turn 
izx flour, saute in "butter and drippings * Serve 
with following hard sauce which must be previously 
prepared so that it can be kept on ice. Sauce- 
cream butter, add a little lemon juice and chopped 
parsley. Form in a solid mass on dish and put on 
ice, When cold and hard, cut in slices and lay on 
halibut when ready to serve. 

Lobster a la Newburg. 
Delmonico . 
Split 2 good-sized freshly boiled lob- 
sters, Picjf. all the meat out and cut it into one 
inch length pieces, Place it in a saucepan on the 
hot range with one ounce of good butter. Season 
with one pinch of salt and half a saltspoon red 
pepper. Cook for 5 minutes, then add a wineglass-* 
ful good Madeira wine. Reduce to l/2 which will 
take 3 minutes. Have 2 egg yolks with about l/2 
cup sweet cream, beat well together and add it to 
the lobster. Gently shuffle for 2 minutes longer 
or until it thickens well. Pour it into a hot 
tureen and serve hot. 



21 



Pickled Herrings,, 
Scale the herrings and soak 8 hours in 
cold water. Then stir the milk of the herrings 
smooth with a little Oil and add enough vinegar 
to cover the herrings, whole peppers, cloves, bay 
leaves, capers, 3liced onions, and sliced lemon c 
Keep them in this dressing from 3-4 days before 
using. Salt Herrings are skinned before being 
served. 

Devilled Crabs. 
Boil hard shell crabs in salted water* 
Pick crab meat carefully and chop fine, 1 minced 
onion browned in butter, add 2 tablespoons flour, 
1 cup soup stock and cook till thickened, 1 spoon 
salt, l/2 spoon pepper, dash cayenne pepper, 1 
spoon "Worcestershire sauce, l/2 spoon nutmeg, 1 
spoon chopped parsley, 4 eggs. Pill in shells, 
cover top with cracker dust and bits of butter and 
brown in oven 6 minutes. 

Crabs a la Dewey. 
Meat of boiled hard shell crabs, little 
neck clams chopped, fresh mushrooms sliced. Sauce 
a la Newburg* 



22 



Sweet and Sour Pish, 
Boil in water slices of lemon, celery , 
carrots, onion, whole peppers, one or two cloves 6 
Boil fish in this stock. Take out fish when fin- 
ished^ strain stock, add seedless raisins, "blanch- 
ed almonds, le"bkuchen or ginger snaps soaked in 
vinegar, sugar to taste. 

Scalloped 3?ish„ 
Use either "boiled, baked or broiled fish 
left over. Flake the fish, removing all bones. 
Make a white sauce of 1 tablespoon butter, 1 table- 
spoon flour, 1 cup milk, salt, pepper and cayenne. 
Mash some potatoes, beat them very light. Put 
fish in a baking dish, cover with sauce. Place 
potato on top roughly. Brown in oven 15 minutes. 

Oysters a la Poulette. ( Century • ) 
25 oysters. 4 tablespoons flour. 

1 cupful oyster juice. 1 Scant teaspoon salt. 

1 ,f milk or cream. 1 saltspoon pepper. 
Yolks of 3 eggs. Dash of cayenne pepper. 

2 tablespoons butter. " of nutmeg. 

Scald the oysters in their liquor until 
plump. Put into a saucepan 2 tablespoons butter, 
when melted stir in carefully the flour, and cook, 



23 



"but not "brown. Stir in slowly the oyster juice; 
when perfectly smooth add the milk or cream and 
the seasoning. Take it off the fire, and when a 
little cooled stir in the beaten yolks. Place 
again on the fire, and stir until thickened; then 
pour it over the oysters on a hot dish. Place a 
"border of triangular- shaped croutons around the 
dish, and serve at once, Bo not add the cream or 
eggs until time to serve, so that there may "be no 
delay, as this dish is not good unless hot, and if 
kept standing the sauce will curdle. 

Baked Pilet de Sole. 
Butter the "baking dish and sprinkle oread 
crumbs over it, lay in flounders boned and sliced, 
season with salt and pepper, dust again with bread 
crumbs* Chop an onion, parsley, some capers very 
fine and sprinkle over them, add a can of mush- 
rooms, some sour cream, l/2 glass wine, 1/2 glass 
soup stock a little good gravy. Cover again with 
bread crumbs, grated Parmesan cheese, little pieces 
of butter on top and bake 1/2 - 3/4 hour. Serve 
in baking dish. 

VEGETABLES. 
Pilan. 

Reduce to a cup a can of tomatoes, add- 



24 



ing a little sugar « Let come to a "boil, the cup 
of tomatoes, 2 cups "beef stock, 2 cups rice and a 
little salt. Boil 26 minutes, shaking pot to pre- 
vent catching « Then set some back of range and 
pour over l/2 lb. melted butter. Serve at once- 

Glazed Sweet Potatoes. 
Boil potatoes until soft. Peel and 
halve them, Put plenty of butter in a saucepan, 
put in potatoes, heap them with brown sugar. Turn 
on other side to brown. 

Schupfnudeln. #1. 

Take potatoes boiled the day before and 
grate them. Put in a lump of butter, a little 
salt, eggs, flour enough to keep the mass together. 
Roll in .long thin strips and fry in hot fat. 

As a dessert, make the same way and in- 
stead of frying put them in a baking pan and add 
the following: a little butter, milk, eggs, sugar, 
cinnamon, little vanilla. Bake until custard con- 
sistency. 

Schupfnudeln. #2. 
Boil the potatoes. Peel them, lay them 
'cry board, add salt, a little grated onion, 






mash with potato masher,, add flour* Roll in 1c 
thin strips ■, thickness of a finger. Pry in hot 
fate Serve with any stewed fruit. 

Baked Apples. 
Large juicy apples* Pare and quarter 
them ? put in a large baking dish with a good lump 
of butter, a little water and quite some sugar. 
Bake from 5-10 minutes. 

Oyster Plant, 
A piece of "butter. When this is browned 
add the oyster plant which has "been scraped and 
cut in pieces, salt, a little nutmeg, water or 
stock enough to prevent the vegetable "burning. 
Simmer slowly about 2 hours. Add a little cracker 
dust before serving or cook small meat balls in 
the vegetable for 20 minutes before serving in 
which case do not add cracker dust. (Meat-balls 
under soup e ) 

String Beans. 
Some drippings, when these are hot add 
a little flour and cook it, then add beans, some 
salt, pepper, stock or water. When beans are soft 
add some new potatoes which have been peeled and 
quartered* 



26 



String Beans (sweet and sour.) 
Put some butter and sugar in saucepan, 
let brown, then add beans, lemon juice, salt, a 
little ground cloves and cinnamon, vinegar, and 
let simmer slowly „ ^fhen nearly finished dust with 
flour. If you have pickled fruits of any kind • 
some of the sauce may be used to advantage and less 
vinegar and spices. 

Boiled Onions with Cream. 
Boil onions in salt water. When soft, 
pour off water. Heat some butter, add flour, then 
l/2 cup cream. Pour over onions, shake well but 
do not boil. 

Mushrooms on Toast* 
Cut mushrooms in half, cover them with 
liquor and soup stock, half of each, season with 
pepper and salt. Let cook 1/2 hour 5 thicken with 
butter and flour, well stirred. Pour over toast. 

Potatoes an gratin. 
Boil potatoes in jackets. Let them cool 
then hash. Put them on the fire with a piece of 
butter and 1/2 cup cream. After they are thor- 
oughly heated, put them on a flat platter after 



27 



having seasoned them with salt, pepper and a pinch 
cf nutmeg, Cover with cracker dust and small 
pieces of "butter and let "brown in oven. 

Knob Celery. 
Pesl and "boil celery knobs for about 2 
hours. Half an hour before serving put a piece of 
butter in a saucepan, some flour, and stock. 
Season with salt, sugar, juice of l/2 lemon and 
y.dd the celery which has been sliced* After hav- 
ing boiled raisins add to the celery. 

Chestnuts. 
Peel twice. Put some drippings in 
saucepan and let chestnuts simmer in this, add 1 
pinch cinnamon, 1 pinch ground allspice, some 
sugar, salt, stock, raisins and 2 apples which 
have been peeled and sliced. 

Peas a la Francaise. 
Put some butter in a saucepan, melt it, 
then add your peas, some salt, a little sugar, 
stock, a few spring onions tied up with lettuce 
leaves and parsley, add a little more butter and 
flour. Beat up the yolk of an egg in your serving 
dish and stir in peas carefully. 



28 



Red Cabbagfc. 
Large spoon drippings. Cabbage cut very 
fine and salted, a few cloves, vinegar, a few 
slices of lemon, sugar, 2 apples > a little onion, 
a little flour. 

Kohlrabi * 
The white roote are cooked in salt water 
sliced, drained and cream sauce poured over, The 
green tops are cooked exactly like spinach. Serve 
the white part in. centre and green part around it. 

Mushrooms a la Poulette (Century. ) 
Stew the mushrooms in a little water 
with a tablespoon butter, season with pepper and 
salt* When ready to serve add a little milk or 
cream. Remove from the fire and stir in the beat- 
en yolks of 2 eggs. Replace on the fire for 1 
minute to thicken the eggs and serve at once. 

Spinach. 
Wash and pick spinach very carefully in 
cold water. Changing water until spinach is en- 
tirely free from grit. Boil in salted water. 
Drain well, pressing out all the water. Chop very- 
fine. Put some drippings in a saucepan, add about 



rj 



9 



a tablespoon flour, cook this but do not let it 
brown some stock, add the chopped spinach, season 
with salt and pepper, add 1/2 cup cream or milk. 

Scalloped Tomatoes (Century.) 
Season a can of tomatoes with 1 teaspoon 
salt, and 1/4 teaspoon pepper* Spread a shallow 
dish with a thin layer of crumbs; pour in the 
tomatoes, sprinkle over them a tablespoon sugar 
and a few drops of onion juice. Cover the top 
with a cupful of bread crumbs which have ^oeen 
moistened with a tablespoon of melted butter. 
Bake in a hot oven for 15 minutes. Serve in the 
same dish. 

Ste?/ed Tomatoes. (A Little Cook Book ) 

(for a Little Girl. ) 

P large tomatoes; 1 pinch soda; 

1 teaspoon salt, 3 shakes of pepper; 

1 teaspoon sugar; Butter size of an Eng- 
lish walnut ; 

Peel and cut tomatoes small, saving the juice, put 

together in a saucepan with the seasoning, soda 

mixed with a teaspoon water before it is put in. 

Simmer 20 minutes., stirring till it is smooth, and 

lastly put in l/2 cup bread or cracker crumbs or a 

cup of toast cut into small bits. 



30 



Cabbage with Cheese. (Century.) 
Boil the cabbage. Press out all the 
water and ,chop it; make a white sauce of 1 table- 
spoon each of butter and flour, 1 cup of milk, 
l/2 teaspoon salt, dash of cayenne. Spread a lay- 
er of cabbage on the bottom of a pudding dish; 
cover it with white sauce, then add a layer of 
grated cheese. Make a second layer of cabbage, 
sauce and cheese; cover the top with a layer of 
bread crumbs moistened with butter and place it 
in the oven. When the sauce bubbles through the 
crumbs it is done. Serve in same dish. 

Canned Corn (Century.) 
Turn it into a sieve, and let a little 
water run over it from the faucet. Put it into a 
shallow baking dish; add to 1 canful of corn 1 
tablespoon butter, l/2 cup cream or. milk; l/2 tea* 
spoon salt and a dash of pepper. Place in the OYen 
to brown the top and serve in the same dish. 

Sour Kraut . 
Put plenty of drippings in a saucepan, 
add some chopped onion, let brown slightly, 
add sour kraut, 2 apples peeled and sliced, some 
water and let simmer for 2 hours. .Dust with a 



little flour just a short time "before it is 
f inishedo 



32 
EGG S- 

St ,, Denis - 
Poached eggs on toast covered: with sauce 
of tomatoes stewed and strained,, soup stock, onion 
juice,, mushrooms boiled for 1: hour,, add Sherry and 
season well-.. 

Astoria- 
Poached on half a muffin with mincedL 
chicken creamed. 

Ambroise.. 
Shirred eggs mashed with mushrooms, 
cream sauce. 

Auron. 
Hard-boiled eggs, stuffed with a hash ©f 
very small onions,' cream sauce. 

. Benedict . 
Poached with mayonaise an ham and toast. 

Biarritz. 
Poached on toast of sardines. 

Bernadoth. 
Poached on buttered toast w^Ltft pieces of 
anchovy. 



33 



Columbus. 
Poached, covered by a green pepper , 

Fedora. 
Hard-boiled, stuffed with minced chicken 
and mushrooms around, 

Lesseps. 
Shirred, browned butter with brains* 

Russe* 
Poached on caviar and anchovies. 

Eggs en Casserole. 
Cut as- many thick chunks of bread as you 
have people, cutting off crust, fry in butter un- 
til browned; in another saucepan a sauce of but- 
ter, flour, stock, cream, well seasoned. Take 
this off the stove and add the yolks of 2 eggs pre- 
viously well beaten :and fold in lightly the beaten 
whites. Place the fried bread in casserole and 
pour over this your sauce. Break into this as 
many egg3 as people. Cover and let cook until 
eggs are set, but not hard. 

Egg Timbales. 
To 5 whole eggs add l/2 pt . cream. Beat 



34 



up lightly and season* Place in bottom of mould 
any cold chopped meat highly seasoned, add a lit* 
tie cream* Bake in water in timbale forms until 
of custard consistency. 

Homestead Eggs. 
Heat ham in a little "butter and place on 
toast. Over this a poached egg, then pour over 
this the following sauce, viz: Butter, thicken 
with flour, then add milk or cream, lemon juice 
and egg yolks. 

Eggs a la Martin. 
1 pto milk in a double boiler, add 2 
yolks of eggs, season with salt and pepper and 
red pepper, add 2 tablespoons flour a little grat- 
ed American cheese, let boil. When finished pour 
sauce over poached eggs, sprinkle on top grated 
cheese. Put in oven to brown. 

Golden Cream Toast. 
Boil eggs hard. Peel and separate 
whites and yolks. Chop whites. Make a white 
sauce of butter, flour, cream or milk, season with 
salt and pepper. Have toast ready, pour over 
white sauce after having mixed in the chopped 



35 



whites. ■ Put yolks in a ricer and press over the 
tostst evenly. 

Devilled Eggs* 
Boil eggs hard. Cut them in half, re- 
move the yolks and place them in a dish, season 
with salt, a kittle cayenne pepper, add some pre-* 
pared mustard, some butter slightly heated and 
stir till a smooth paste. Put hack in the whites. 

Cucumber Bggs. 
Boil eggs hard. Halve them and remove 
the yolks. Pill the whites with chopped cucumbers 
over which a French dressing has been poured. 
Serve them on shredded lettuce with Prench dress- 
ing. Put the yolks into a ricer and press over 
lettuce. 



36 
SALADS. 

Chicago Salad, 
Lettuce Chopped green peppers 

Tomatoes " hard "boiled eggB 

Asparagus tips " spring onions 
Chopped pimentres French Dressing. 

Chiffonade Salad. 
Lettuce Beets 

Escarole Tomatoes 

Celery Spring onions 

French dressing. 

A. B. C. Salad. 
Apples Celery 

■ Beets Mayonaise Dressing. 

Okra Salad. 
Cut off tips at both ends of okra, boil 
in salted water till quite soft, pour off water, 
then let cool and make into salad. 

Extra-good Potato Salad. 
Hake yolk of a hard-boiled egg y stir 
well with dry mustard, pepper and salt, yolks of 
1 or 2 unboiled eggs, oil, vinegar and hot milk. 



37 

Cucumber Salad, 
Peel and slice cucumbers. About 3 table- 
spoons cream, l/2 tablespoon French mustard, pep- 
per, salt, vinegar and oil. Before serving x 
sprinkle chopped parsley on top. 

Beets (8 people. ) 
Boil small fresh beets, then peel, core 
and trim them. Leave over night in salad dressing. 
Mix together, one hard-boiled egg, some sardellen, 
one salt pickle and chop fine. Pill the beets, 
cover with rnayonaise. Garnish with lettuce leaves 
dipped in salad dressing. 






Crab Salad. 
Boil 12 hard shell crabs in salted water- 
Pick meat carefully and save shells. Mix meat 
with salt, pepper, \^inegar and oil. Pill in the 
shells and cover with rnayonaise. 

Tomato Jelly (Century.) 

l/2 can or 2 cupfuls tomatoes; 

3 cloves; 1 teaspoon salt; 

1 bay leaf; 1 " sugar; 

1 slice of onion; 1/4 f * pepper ; 

l/2 teaspoon thyme ; 1/4 box or l/2 oz. gela- 
tine soaked in l/2 cupful 

v/at e r . 

■ 



38 

Boil together the tomatoes , spices, and onion un- 
til the tomato is soft; then add the soaked gela- 
tine, and stir until the gelatine is dissolved; 
then strain and pour it into a border or ring- 
shaped mould to set. Serve with the centre of the 
jelly ring filled with celery cut in pieces, into 
straws or curls mixed with Mayonnaise. 3?orm out- 
side the ring a wreath of shredded lettuce. 

Cold Slaw. 
Select a firm, white cabbage. Slice 
very fine with cabbage slicer, add a small handful 
salt, press down firmly and let stand 15 - 30 
minutes. Then squeeze out and add either a French 
dressing (without salt) adding a little sugar or 
the following dressing. Yolk of 1 egg y a little 
dry mustard, pepper, sugar, vinegar and oil. 

Cream Dressing for Fruit Salad. 
4 yolks of eggs; 2 teaspoons warm vinegar; 
2 teaspoons sugar; 2 n Sherry; 
1 teaspoon butter; l/2 cup whipped cream; 

1 pinch salt. 
Put the eggs and vinegar on the stove and stir un- 
til thick, when cold, add the other ingredients « 
Mix part of this with fruit which has been pre- 
pared for salad; pub the remainder on top. 



39 
SAUCES. 

Vanilla Sauce. 
1 pt. milk, boiled in double boiler with 
a little Vanilla and 2 egg yolks added carefully 
before removing from fire. The 2 beaten whites, 
mixed with a little powdered sugar are put on top. 

Hard Sauce. #1. 

l/2 cup butter creamed until almost white; 
1 cup powdered sugar; 
Juice of 1 lemon or brandy to taste; 
White of one egg beaten very stiff, when in 
dish ready to serve grate nutmeg over it. 

Hard Sauce. #2. (Delmonico . ) 
Put in a bowl 2 oz. of very good butter 
with 4 oz. powdered sugar, then with a spatula 
beat together sharply for 20 minutes. Add half a 
saltspoonful powdered mace, beat briskly for 5 
minutes longer, then arrange it on a dish and place 
in the ice-box 2 hours before serving. 

Brandy Sauce. 
1 cup sugar; l/3 tumblerful Sherry; 
1 cup butter; l/2 as much brandy; 
1 egg beaten lightly; 1 dash nutmeg — when 
well mixed set on fire and let it come to a boil, 



40 



serve hot. 

Foamy Sauce. 
Beat 2 whole eggs, 1/2 cup powdered 
sugar very briskly* Put on l/2 bottle white wine 
to boil* Add the wine very carefully to the eggs 
stirring constantly « Then put the whole mass on 
to boil and keep stirring while on the stove and 
after taking off. 

Horse Radish Sauce. #1. 
Let some butter brown in saucepan, add 
the grated horse radish, some stock, salt, sugar, 
vinegar to taste, If not thick enough add a lit- 
tle flour. 

Horse Radish Sauce* #2. 
Melt some butter in saucepan but do not 
brown, add some flour, then the grated horse 
radish and lastly the milk, season with salt and 
pepper. 

Lemon Sauce. 
Juice of 1-1/2 lemons with 1 cup hot 
water. Beat with 2 egg yolks, 3/4 cup granulated 
sugar, stir into the boiling water, beat thorough- 
ly. Whites to froth, mix while hot. 



<±±. 



Chocolate Sauce, #1. 
l/2 cake chocolate, let "boil in 1-1/2 
cups milk, Flavor with sugar and heat in yolk of 
an cgg 

Chocolate Sauce £ #2. (Century.) 
Melt 3 oz» or squares of Baker's choco- . 
late on a dry pan, add l/2 cupful sugar, 1/2 cup 
"boiling water. Stir until well dissolved and 
smooth, then add l/4 teaspoon vanilla, 

Capor Sauce o 
Recipe under poultry, (Chicken Fricassee) 

Maple Sauce. 
2 egg yolks; 1/4 cup maple syrup; 

l/2 cup whipped cream; 
Beat the yolks very light, putting in 
pinch of salt, put in the syrup and cook till the 
spoon coats over when dipped in; then cool and 
"beat in whipped cream. Serve cold. 

Mushroom Sauce. 
See Sweetbread Souffle under Meats. 

Sherry Sauce. 
l/2 cup Sherry, water, sugar and a small 
piece of "butter, "boil. 



42 



Madeira Sauce. 
Stir in a saucepan 2 oz, of fat, 2 car- 
rots, 1 onion, 1 sprig of thyme, i "bay leaf, 6 
whole peppers, 3 cloves, and if handy a lean bone 
cut into pieces. Cook for 15 minutes; scraps of 
veal may he added if at hand. Mix this sauce with 
2 oz, og good fat {chicken fat if you have it.) 
Mix with this compound 4 oz. of flour and moisten 
with 1 pint of white broth. Stir well then add 
bcme baked veal and ham bones. Boil for 3 hours 
and then remove fat very carefully ^ rub the sauce 
through a fine sieve. Add to this 1 small glass- 
ful of mushroom liquor to 1 pt. of this sauce, al- 
so a small glassful of Madeira wine, a bouquet 
(i. e. Take 4 or 6 branches of well -washed pars- 
ley stalks, one branch of soup celery, one bay 
leaf, one sprig of thyme, and 2 cloves placed in 
the centre of the parsley, fold it well and tie 
tightly with a string) and a scant teaspoon of 
pepper. Remove the fat carefully and cook for 30 
minutes, leaving the sauce in a rather liquid 
state. Strain. 



43 
BREAD, 

Barneys . 
4 cups whole wheat flour ; 
3 teaspoons baking powder ; 

1 teaspoon salt. 

Enough water to make it seem like a cake 
"batter. Drop with a spoon into hot "buttered muf- 
fin pans and "bake in a hot oven about 15 minutes, 

Tea Biscuits (Century.) 
. 4 .cups sifted flour; 1 teaspoon salt; 
3. teaspoons "baking powder; 1 tablespoon butter 
Add the salt and baking powder to the 
flour and sift them. Rub in the butter well, 
With a fork stir in lightly and quickly sufficient 
milk to make a soft dough* The dough must be only 
just stiff enough to roll. Plour the board well, 
turn the dough onto it , and lightly roll it to 1/2 
inch thickness. Cut it into small circles, brush 
the tops with milk and bake in a quick oven for 
20 - 30 minutes, 

Griddle Cakes. 

2 cups, flour; l/2 teaspoon salt; 
1 teaspoon baking soda; 2 cups sour milk; 

1 egg* 



44 



If using sweet milk, omit soda, add 2 
teaspoons Baking powder, 1 tablespoon melted but- 
ter. 

Put the griddle ^?here it will be hot by 
time cakes are mixed. Sift the flour, salt, baking 
soda together, beat the egg well, stir milk into 
the flour. Add the beaten ^gg and stir all to- 
gether until well mixed. Bake by spoonfuls on a 
hot griddle. 

Muffins. 

2 cups flour; l/2 teaspoon salt; 

3 teaspoons baking powder; 1 tablespoon but- 

ter 
3/4 cup milk. 

Mix and sift the flour, baking powder 
and salt. Stir in enough milk to make a drop bat- 
ter. Beat well and add the butter melted. Bake 
about 20 minutes. 

Popovers. 

1 cup flour; l/4 teaspoon salt; 

1 cup milk; 2 eggs. 

Set popover cups on stove to heat; put the flour 
in a bowl, make a hollow in the centre of it, drop 
in the salt and then the unbeaten eggs, add the 
milk gradually, stirring well. Bake in buttered 
muffin pans in hot oven for 30 minutes. 



45 
CAKE, 

Cookies 

1 lb. butter; Juice and grated rind 

2 lemons; 
1 lb* powdered sugar; l/2 tumbler Brandy; 

' 2 eggs ; Scajit 2 lbs. flour; 

Croam butter and sugar and then add the 

rest, Cut with cake cutter, brush with yolk of 

egg and sprinkle tops with sugar and cinnamon 

mixed and chopped almonds. 

Almond Drop-Cakes. 
Whites of 2 eggs beaten to a stiff 
froth, l/4 lb. blanched alrnonds left whole or cut, 
1/4 lb. powdered sugar, 15 dates cleaned and pit- 
ted, cut fine, 2 figs cut fine,, rind of lemon 
grated or teaspoon Vanilla for flavoring. Mix 
sugar with whites of eggs and fold in other in- 
gredients leaving the flavoring until the last. 
Bake in moderate oven until lightly browned. 

Nut Jumbles. 

1 cup powdered sugar; 4 even tablespoons 

flour (sifted once), 
1 cup chopped walnuts; 1 large egg. 

Beat the egg very light, add sugar, nuts, flour 

and a few drops of Vanilla, Drop in very small 

teaspoons full on a flat buttered tin and bake in 



46 

a moderate oven, 10 or 12 minutes. A small tea- 
spoon or an after-dinner coffee spoon makes the 
cakes large enough, when "baked* 

Almond Cookies, 
2 eggs; 

About l/2 lb, butter; 
A little sugar; 
1 pinch salt ; 
Grated lemon peel; 

1 large tablespoon Brandy; 

As much flour as the mass will take without get- 
ting stiff . The dough must be kneaded, not roll- 
ed, must be spread as thin as possible in pans 
sprinkled with flour, picked with a fork, brushed 
with 2 egg- yolks and 1 white of egg beaten up to- 
gether, covered with chopped almonds, cut sugar 
pounded with a flat iron, mixed with cinnamon. 
Cut into irregular diamond-shaped pieces. Hot 
oven. 

Almond Tart. #1. 
16 yolks of eggs; Vanilla; 

2 cups of powdered sugar; Lemon juice; 

Grated lemon peel; about 3-l/2 hands 

full cracker dust ; 
3/4 lb. peeled, grated almonds (a few bitter 

ones ) ; 
16 beaten whites; 



- 



47 



Cream eggs and sugar well then add other ingredi- 
ents and lastly the beaten whites folded in. Bake 
in a cool oven from 3/4 to 1 hour. 

Cinnamon Stars. 
6 whites of eggs; Scant 1 lb* powdered sugar 
1 lb. almonds grated (not peeled) *, 
whites beaten to a stiff froth, stir in sugar for 
l/2 hour, 2 teaspoons cinnamon, the grated almonds. 
Roll out with powdered sugar and cut with star 
shaped cutter. Cover with following glazing: 
white of egg not beaten, mixed with confectioner's 
sugar and a little cinnamon. Then bake in moder- 
ate oven* 

Molasses Cake. #1. 
1 cup molasses; 12 cups flour; 
l/2 cup butter (melted) 1 teaspoon cloves; 
l/2 cup cold coffee; 1 even teaspoon soda; 

1 egg; 
Bake in moderate oven about 35 minutes. 

Macaroons . 
Beat whites of 4 eggs very stiff, 1-1/2 
cups powdered sugar, 5/8 lb. almonds. Put on 
wafers, grease pan with wax. Moderate oven. 



43 



Lebkuc hen. 
1 l"b. "brown sugar; 
6 eggs {2 whites saved for icing); 
l/4 lb. almonds; 
1/4 lb. chocolate; 

1 piece citron; 

2 teaspoons ground cloves; 

2 " * cinnamon; 

2 " " allspice; 

l/2 ■ lf ginger; 

1 " Baking powder ; 

1 tt Vanilla . 

Snough flour to roll the dough* 
Beat the eggs and sugar, then add other ingred- 
ients, roll the dough and cut into squares * When 
baked and cooled, cover with following icing: stir 
the whites of eggs with conf ectioner f s sugar. 

Almond Tart. #2. 
10 eggs; 

2 cups powdered sugar (if very floury 1 cup 

granulated, 1 cup powdered sugar.) 

1 lb. grated almonds; 
6 soda crackers; 
1 cup chocolate; 



I 



49 



1 lemon juice and grated rind; 

1 teaspoon baking powder; 

Beat up eggs and sugar very light, then add almonds 
crackers 3 chocolate mixed, alternately with "beat- 
en whites* 

Easier Cakes. 
1-1/4 lbs. butter; 1/4 lb, citron; 

2 lbs. granulated sugar; 1 teaspoon cinnamon; 
1 lb, grated almonds; 1 n baking soda; 
l/4 lb. orange peel; 6 eggs; 

2-1/2 lbs. flour; 
Creajn butter and sugar, then add eggs and other 
ingredients, add a little water to teaspoon of 
cinnamon and let soda dissolve in that. 

Cup Cake . 

1 cup butter, stirred until it creams; 

2 cups of powdered sugar; 
1 cup milk; 

3 cups of flour; 

3 scant teaspoons baking powder; 

4 yolks of eggs; 
A little vanilla; 

Beat the 4 whites and fold in lightly, (not too 
large a cup, ) 



50 



Almond Crescents. 

l/2 lb. flour; l/2 lb. butter; 

1/4 H almonds blanched! 6 oz. sugar; 
and grated ) 
Vanilla extract; 

Mix all the ingredients thoroughly together with 

wooden spatula, break off into small pieces, roll 

and form into crescents. Bake a very light brown 

and dust with granulated sugar before taking off 

pans . 

Light Cakes. 
3 eggs, 1 cup powdered sugar stirred for 
1 hour, 1 cup flour, vanilla, drop in buttered 
pans with a teaspoon, leave over night , Baice a 
light yellow and decorate with a piece of candied 
cherry. 

Ginger Bread. 

1 cup butter; rind of 1 lemon; 

1 " dark brown sugar; heaping teaspoon 

ginger; 

1 " hot water; One teaspoon cinnamon 

2 whole eggs; A little allspice; 

2 cups flour; A little cloves; 

1-1/2 teaspoons Baking 1 pt . Porto Rico 
powder; molasses; 



i 



51 



Cream "butter and sugar, add eggs, molasses* Y/ash 
out all molasses with the hot water, add flour and 
seasoning c Bake in hot OTen about 35 minutes. 

Caramel Cake . 

l/2 cup butter; 2 teaspoons Baking powder; 

2 cups sugar; l/2 cup milk; 

2 " flour; Whites of 4 eggs. 
Cream "butter and sugar, add "baking powder to flour 
add flour and milk alternately, fold in beaten 
whites, Pilling: Boil X pt 9 cream with 1-1/2 
cups light brown sugar until thick, spread on 
layers. 

Walnut Cake, 

8 eggs; 1 lb, grated walnuts; 

l/2 lb. powdered sugar; 3 soda crackers grat- 
ed; 

Beat yolks of eggs and sugar for 1/2 hour, add 

grated walnuts and soda crackers, then fold in 

beaten whites. White icing with half nuts on top. 

Macaroon Cake. 

IOj/ worth macaroons; 1 egg; 

10/ H lady fingers; 2 egg yolks; 

1/4 lb. sweet butter; l/4 lb. powdered 

sugar ; 
1/4 lb. blanched and beaten whites; 
grated almonds; 



I 



52 



Line a small spring form with paper, put lady 
fingers all around, cut them off a little Beat 
the "butter, almonds, egg, egg yolks, sugar, then 
add beaten whites c Put a layer of macaroons, then 
half of the filling, then the macaroons again, then 
fillings Let stand 24 hours in ice-box before 
serving. Put whipped cream on top. 

Chestnut Cake- 
Six eggs, yolka and whites beaten separ- 
ately - l/3 lb, granulated sugar mixed with yolks, 
1/4 lb. sifted chestnut flour with l/2 teaspoon 
baking powder , gradually fold in the whites beat- 
en to a stiff froth. The filling is large chest- 
nuts boiled B,nd chopped, whipped cream and sugar- 
Cover with royal icing and candied chestnuts (mar- 
rows.) Royal Icing - white of egg not beaten, 
stirred with confectioner's sugar, flavor to taste. 

Pound Cake . 

1 cup butter; 5 eggs; 

2 cups sugar; 2 teaspoons Baking powder; 

3 cups flour; Grated lemon rind; 

l/2 glass cold water. 
Stir sugar and butter l/2 hour, add egg yolks, 
flour with baking powder , the water, lastly, fold 



53 



In "beaten whites. Bake in moderate oren 1 hour. 

Cream Puffs. 
Place in a saucepan l/2 cup water and 1 
tablespoon of /butter. When this comes to a "boil 
add 2 tablespoons flour and stir until the mass 
no longer clings to the saucepan. Take from the 
fire and let cool, then add 2 eggs one by one. 
Place on the shelf of the stove for 1/2 hour stir- 
ring occasionallyc Drop on buttered pan with a 
tablespoon. Use same dough for Queen fritters 
only dropping into simmering fat. 

Creme Patissiere. (Pilling for cream puffs.) 
Put 1 pt. cold milk in a saucepan and 
place on the stove. Mix in another vessel 2 oz« 
powdered sugar with 1 02. flour and l/2 02. corn 
starch. Break in 2 whole eggs and beat well to- 
gether with the whip for 2 minutes. When the milk 
is boiling add it to the preparation and after 
stirring for 1 minute longer put it in another 
saucepan and place it on the stove. Beat well un- 
til it comes to a boil, then remove from the fire 
and add immediately a teaspoon vanilla essence. 
Mix thoroughly again, then pour into a bowl and 
let cool. Cream puffs may be filled too with 



54 



whipped cream, sweetened with sugar, flavored with 
vanilla or Rum. A chocolate icing over the puffs 
is a great addition. 

Date Tart. 

7 eggs; lA r °- dates; 

1/2 l"b. sugar; grated rind of 1 

' lemon; 

1 square chocolate; 3/4 teaspoon cinnamon 

and allspice ; 
Juice of 1/2 orange or l/2 cup cracker dust, 

vanilla; 

Yeast Cake. 
Put some flour in a "bowl. Mix 2 cents 
worth of yeast with about l-l/2 cups luke warm milk. 
Make a hollow in flour, pour in milk and yeast, 
mix lightly with a little flour, let raise about 
20 minutes. Then add about 3/4 cup luke warm 
milk, nearly 1/2 lb. butter slightly heated, 3 
eggs, grated lemon peel, pinch of salt, small cup 
powdered sugar and more flour. Beat until light, 
let raise over night. For Cinnamon Csie, roll 
dough out very thin, spread on buttered tin, let 
raise again, prick with a fork. Put melted but- 
ter and beaten egg on it and a great deal of cinna- 
mon and granulated sugar mixed. For Cheese Cake, 
spread the yeast dough over the bottom and sides 



4 



55 



of the form and put in the following mixture; 

1-1/2 lbs. pot cheese; 

5 eggs; 

About l/2 cup powdered sugar; 

1-1/2 tablespoons flour; 

scant tablespoon melted "butter; 

A little over l/2 pt. cream; 

Grated vanilla bean; 
Stir the cheese about 15 minutes, stir in the 
yolks separately, add sugar, flour, butter, then 
fold in lightly whipped cream and whites beaten to 
a stiff froth* 
For Schneckenudeln: 

Roll out dough, cover with raisins, chop' 
ped citron, grated lemon peel, sugar and cinnamon. 
Cut into strips and roll. Brush tops with yolk of 

egg. 

For Filled Coffee Cake: 

Put in same ingredients as for Schnecke- 
nudeln adding bits of butter and twist after roll- 
ing and form a ring. Brush top with egg and 
sprinkle chopped almonds on top. When baked put 
on them white icing o£ water and confectioner's 
sugar . 



I 



56 



Bunt-Kuchen: 

Add to yeast dough l/2 cup milk, 2 eggs, 
1/4 lb. butter, about l/2 cup granulated sugar, 
grated lemon peel, let rise a few hours. Put 
almonds in bottom of form. Bake in moderate 
oven. 
Eisenkuchen: 

Same as Bunt with raisins. 

Chocolate Cakes. 

3 whites of eggs beaten to a stiff froth 

1 cup sugar 

3 tablets Maillard's chocolate previously 
softened in oven. Stir briskly. Drop with a tea- 
spoon on buttered tins. Let stand several hours 
before baking in cool oven. 

Macaroon Tart. 

1/4 lb. grated hazlenuts; l/2 Vanilla bean 

grated or minced; 

1/4 lb. grated almonds; 3-9 whites of eggs 

beaten to a stiff 

l/2 lb. sugar; froth; 

The baking tin must be well buttered and dusted 
with bread crumbs. Cut open when cool and add 
whipped cream, sweetened to taste and mixed with 
some grated nuts. 






< 



57 



Date Macaroons. 
Whites of 3 eggs, beaten to a stiff froth; 
1/4 lb* grated almonds; 
1/2 cup powdered sugar; 
1/2 lb* dates, pitted and chopped fine, 

Molasses Cake* #2. 
1 cup molasses; 2 or 2-1/2 cups flour; 
l/2 cup cold coffee; 1 teaspoon cloves; 
l/2 cup melted butter; 1 teaspoon soda; 

1 egg- 
Strain molasses, then take even teaspoon soda free 
from lumps, pour on it just enough boiling water 
to dissolve it, pour on to the molasses, then the 
coffee, then add the flour (not too much, as flour 
varies, use either 2 or 2~l/2 cups) then add the 
cloves, last the egg^ not beaten beforehand. 
Grease 2 thicknesses of paper for bottom of tin 
to keep it from burning. If it cracks on top you 
have used too much flour, if it falls, not enough. 
It ought to be glossy on top. When done leave oven 
door open until it stops singing. Bake about 35 
minutes. 

Belgrader Brod. 
Stir 4 eggs with 1 lb. sugar for 1/2 



58 



hour, then add 1 lb. of blanched almonds which 
have been cut lengthwise and browned in the oven, 
l/2 oz, ground cinnamon, grated rind of 1 lemon, 
1 ozc chopped citron, l/2 lb. flour. Keep a lit- 
tle of the flour for rolling the dough. Mix the 
dough lightly on the pastry board and form cakes 
about the length of a finger and the width of 2 
fingers and not very thick. Lay them in buttered 
pans which have been dusted with flour, brush the 
tops with yolk of egg and bake in a warm oven. 

Pfeffernusschen. 
Beat well 5 eggs, add 1 lb. sugar, l/2 
02. ground cinnamon, l/4 oz. ground cloves, l/8 
lb. chopped citron, the grated rind of 1 lemon, 
stir for l/2 hour then add 3/4 lb. flour. Drop 
with a teaspoon on buttered pans which have been 
sprinkled with flour and bake in a moderate oven. 

Easy Fruit-Cake (A Little Cook Book 

(for a Little Girl. ) 

1 cup butter; 1 cup raisins; 

1 " sugar; 1 egg; 

1 " molasses; 1 teaspoon soda; 

1 " milk; 2 teaspoons mixed spices; 

1 " currants; 3 cups flour; 



I 



59 



Wash and dry the currants. Buy the seeded raisins 
and wash these, too and then chop them. Cream the 
"butter and sugar, add the egg "beaten well without 
separating, then the molasses with the soda stirred 
in it, then the milk, then the cinnamon and cloves. 
Measure the flour and then take out a l/2 cup of 
it and stir in the raisins and currants, to keep 
them from going to the "bottom of the cake when it 
is baked. Stir these in, add the rest of the 
flour, and beat well. Bake in two buttered bread 
pans* 

Eleanor's Cakes (A Little Cook Book 

(for a Little Girl. 

l/4 cup butter; 1 egg; 

l/2 " sugar; 1 cup flour; 

1/4 " milk; 1 teaspoon baking powder; 
l/2 teaspoon vanilla. 
Rub the butter and sugar to a cream, beat the egg 
light without separating, and put in next; then 
the milk, a little at a time; mix the baking pow- 
der with the flour and stir in, and last the vanil- 
la, BcJie in small scalloped tins and fill each 
one only half full. 



60 

Old-Fashioned Strawberry Short- Cake. 

Make a good biscuit dough using more 
milk than for tea "biscuits. Bake dough in a pie 
plate. When partly cooled cut open, remove some 
of the soft part ? then "butter the dough. Pill with 
mashed, sugared strawberries , which have been pre- 
pared some time reserving the juice in a pitcher. 
Cover and fill top with the largest berries, sugar 
them. Serve with the strawberry juice and thick 
cream in separate pitchers* 

Cake. 

1 cup "sugar; Juice and grated rind 1 

lemon; 
l/2 " butter; 2 cups flour; 

2 yolks of eggs; 1 cup milk; 

2 teaspoons baking powder. 

Erodtorte. #1. 
l/2 lb. blanched and grated almonds 
stirred well with 3/4 lb. sugar, 3 whole eggs, 5 
egg yolks beaten well, add some finely chopped 
citron, the grated rind of 1 lemon, the juice of 
l/2 lemon, the tip of a knife full of cinnamon, 
the same quantity cloves, then 2 oz. grated bread 
which has been moistened with a little Rum or 
Wine, stirred in lightly. Place in a buttered tin 



61 



and let it bake in a pretty cool oven about 3/4 
of an hour, 

Brodtorte #2, 
A cup of finely grated rye bread (sift- 
ed. The bread crumbs should be dried in the oven 
the day before), 8 eggs, one cup sugar, l/4 lb, 
almonds, grated nutmeg, 1 small piece grated 
chocolate, juice and grated rind of 1 lemon, 1 
wine-glassful of Brandy and wine. Add whites 
last. You may spice this cake with cinnamon and 
cloves* May be cut and filled with jelly. 

Brodtorte #3. 
10 eggs, 2 cups sugar, 2 cups of rye 
bread crums, sifted, l/4 lb. almonds, a few bit- 
ter almonds, juice of 1 orange and 1 lemon, grated 
rind of both, 1 tablespoon cinnamon, 1 tablespoon 
allspice, l/2 teaspoon cloves, 1 wine-glassful 
Brandy and 1 piece of citron shredded very fine, 
Add the beaten whites last. Bake slowly in spring 
form. 

§ 

Jumbles , (Century. ) 
Beat to a cream 1 cup butter, 2 cups 
sugar* Add 3 eggs, yolks and whites beaten 



6 



o 



separately, then the flavoring. Stir in lightly 
enough flour to make a paste just firm enough to 
roll thin. Gut it into circles, and with a small- 
er cutter stamp out a small circle in the middle, 
leaving the jumbles in rings* Place them in a 
floured pan, "brush the tops with whites of eggs 
and sprinkle with pounded loaf sugar. The sugar 
should he in small lumps* Bake in a moderate oven 
to a light color. 

Butter Sponge. 
One tablespoonful of butter, 3/4 cup 
sugar, 2 eggs, whites "beaten to a froth, 1 cup 
flour, wine-glass of milk, 1 teaspoon baking 
powder. This makes a good layer cake for Straw- 
berry Short-Cake . 



63 
PUDDINGS. 

Chocolate Pudding. (warm) #1. 

1/2 lb. grated chocolate, 3 bz. corn 
starch stirred smooth with some cold milk, 1 pt. 
milk is brought to a "boil with a piece of "butter, 
chocolate is then stirred in and cooked until the 
mass is perfectly thick. Let mass get cold and 
then add 10 yolks, some sugar, a little vanilla 
and the "beaten whites. 

Put into a pudding form, greased and 
sprinkled with bread crumbs and boil from 1-1/4 
to 1-1/2 hours. Before serving let pudding rest 
on form a few minutes. Serve toith Vanilla Sauce. 

Snow Pudding, 

Juice of 3 lemons; Whites of 3 eggs; 

1 cup powdered sugar; l/2 package gelatine. 
Soak the gelatine l/2 hour in 1 pt. cold water, 
then add 1 pt. boiling water. Beat the eggs and 
sugar well, then add the lemon juice and gelatine 
and beat till it looks like snow. 



Cold Diplomatic Pudding. 

2 cups milk ) 

) let this stand 10 
2 tablespoons gelatine ) minutes. 



64 



Put on stove in double boiler to heat but not 
boil, yolks of 4 eggs, 1 cup granulated sugar 
mixed until creamy, beat whites to stiff froth, 
Pour hot gelatine and milk into the well beaten 
eggs and sugar, stirring constantly. Then put 
back in double boiler until it boils up and thick- 
ens, flavor with vanilla, coffee or anything to 
taste. Put this in mould with alternate layers of 
macaroons or cake. Let this get cold and serve 
with whipped cream. 

Chocolate Pudding. 
l/2 lb. good chocolate, finely grated. Take 
a good sized piece of butter, let it melt, add 2 
cups of flour, l/2 cup of milk and stir together, 
add 1/2 cup sugar, grated chocolate. Stir well 
together, then add 6 yolks of eggs. Beat the 
whites to froth, let boil for 1 hour. 

Frozen Pudding. 
1 qt . whipped cream, add about 8 large 
chestnuts boiled and peeled, cut in large crumbs, 
1 dozen old macaroons into crumbs, ten sugared 
cherries, 1 teaspoon pistachio extract, 1 cup pow- 
dered sugar. Mix all this well and put in form. 
Set in pail of ice with a great deal of rock salt 



65 



from 4-5 hours . 

Carrot Pudding. 
1 large cup grated raw carrots; 
1 » ■' M " potatoes*, 
1 ,r " raisins; 
1 " " currants; 
1 " ,f chopped suet; 
1 " rt mo lassos; 
1 M '■ brown sugar; 
1-3/4 " flour; 
1 heaping teaspoon salt; 
1 . " M cinnamon; 
1 " tt allspice; 
Grate in 2 whole nutmegs; 

1 teaspoon baking soda in l/2 cup boiling 

water. 

Stean 3 hours; if not quite done, little longer. 
Serve with burning cognac and Hard Sauce. 

Pig Pudding, 

6 oz. suet chopped fine; 3 eggs; 

4 oz. sugar; 1 cup milk; 

4 oz. bread crumbs; l/2 wine glass brandy 

3/4 lb. finely chopped 1 nutmeg; 

figs; 



2 teaspoons baking powder; 



66 



Mix thoroughly and steam 3 hours in covered steam- 
er. Serve with Brandy Sauce* 

Chocolate Pudding (warm) #2. 

l/4 lb. grated almonds, 1/4 lb, finely 
grated chocolate, 3/4 cup sugar, grated rind 
lemon, add to this 8 yolks of eggs and stir l/2 
hour. Beat the whites to a stiff froth, fold 
in lightly. Put in buttered form and bake one 
hour. 

Plum Pudding. 

1 lb. stale white bread, half grated, half 

soaked in 1 pt . milk; 

l/2 lb. seeded raisins; 

l/2 lb. currants; 1/2 lb. sugar; 

l/2 lb. suet chapped very fine and slightly 

heated; 
l/2 nutmeg grated; 

l/2 glass of Rum; 

10 eggs - whites beaten to a stiff froth. 
Form must be well buttered and sprinkled with 
bread crumbs. Pudding must be bciled 5-7 hours. 
Take out a little in advance and let it rest be- 
fore attempting to take it out of mould. Serve 
w*th Foamy Sauce. 



67 



Bread Pudding. 
2 cups. "bread crumbs soaked in 1 qt . 
milk. Beat 5 yolks of eggs with 1 tablespoon but- 
ter and 1 cup sugar, then add the soaked bread. 
Butter baking dish and bake until brown. Let it 
cool, then put a layer of jelly or jam. Beat the 
whites of the eggs to a stiff froth, add l/2 cup 
sugar and put meringue on top, put in oven to 
brown a few minutes. Serve cold. 

Diplomatic Pudding. #2. 

7-3/4 oz. sugar; Scant 2 oz. gelatine; 

9 yolks of eggs; 4 cups milk; 

2 tablespoons flour; 2 tablespoons Rum; 
Place on stove and beat it with wire whip until 
it comes to a boil (but do not let it boil.) 
After allowing it to cool, add beaten whites. 
Brush the mould with a little sweet oil. Pill in 
part of the mixture then a layer of sponge cake, 
lady fingers or macaroons and sultana raisins. 
Alternate these layers until mould is full. Place 
in ice-box. Serve with whipped cream. Enough for 
2 moulds. 

Steamed Sponge Pudding. 
1 cup moLasses; 1 cup milk; 



I 



68 



3.-1/2 cups raisins; 2 teaspoons baling powder 
1 cup suet ; salt ; 

3 cups flour; nutmeg; 

Cottage Pudding* (Century.) 

1 cup flour; l/2 cup milk; 

1 heaping teaspoon bak- 1 saltspoon salt; 

ing powder; 
1 tablespoon butter; 1 egg; 

l/2 cup sugar; a little vanilla* 

Mix the baking powder with the flour 

and sift them. Rub the butter and sugar 1 together 

to a cream and beat into it the egg; then add the 

milk, in which the salt has been dissolved. Add 

the flour; beat well together and turn ixito a 

cake tin having a tube in the centre* Bake about 

25 minutes in a moderate oven. Turn it on to a 

flat dish, leaving it bottom side up. ServS with 

chocolate sauce. 

Bread and Butter Pudding. 
Take thin pieces of white bread, cut 
off crust and butter them, line the bottom and 
sides of a pudding dish with the bread, fill with 
apples sliced thin, sugar, cinnamon, raisins in 
alternate layers then cover with buttered bread. 
Bake in a moderate oven. 



69 



Corn Starch Pudding* 
One quart milk - let it boil, then stir 
in 2-1/2 tablespoons Corn Starch, stirred smooth 
with cold milk. When this is smooth add 4 yolks 
•of eggs, sugar, 1 teaspoon Vanilla, then put into 
a dish and put the beaten whites on top. Brown in 
oven but do not leave it in more than 5 minutes, 

Chocolate Corn Starch, 
1 quart milk; 6 tablets Maillard's chocolate; 
Put into double boiler until chocolate has dis- 
solved, then stir into this a heaping tablespoon 
of corn starch and 2 teaspoonsful sugar. Put in 
mould and serve cold with whipped cream. 

Burned Almond Pudding. 
Put in pan over fire l-l/2 cups powdered 
sugar, stir continually until light brown. Put 
aside to cool. When cold have ready 3 yolks of 
eggs, stirred well and mix with almonds (1/2 lb. 
grated), then add 1 pt. whipped cream. Pill in 
mould and pack in ice and salt for 3 hours. 

Poor Man's Rice Pudding. 

1 qt. milk; l/3 cup sugar; 

2 tablespoons rice; l/2 ,f seeded raisins; 



70 



Wash the rice and raisins and stir 
everything together until the sugar dissolves. 
Then put it into a baking dish in the oveno 
Tfrrcry little while open the door and see if a 
light crust is forming on top, and if it is, stir 
the pudding all up from the bottom and push down 
the crust. Keep on doing this till the rice 
swells and makes the milk all thick and creamy, 
which it will after about 1 hour. Then let the 
pudding cook and when it is a nice, deep brown 
take it out and let it get cold. 

Brown Betty, (Century.) 
In a quart pudding dish arrange alter- 
nate layers of sliced apples and bread crumbs; 
season each layer with bits of butter, a little 
sugar, and a pinch each of ground cinnamon, cloves, 
and allspice. When the dish is full pour over it 
a half cupful each of molasses and water mixed; 
cover the top with crumbs. Place the dish in a 
pan containing hot water and bake for 3/4 hour, or 
until the apples are soft. Serve with cream or 
with any sauce. Raisins or chopped almonds im- 
prove the pudding. 



71 

DESSERTS, 



Omelette Souffle. 
8 yolks of eggs; 
8 tablespoons powdered sugar; 

> - 

1 lemon juice and rind; 

Stir very light, then add "beaten whites. 

Chocolate Souffle . 
6 eggs; 5 pieces chocolate; 

4 tablespoons sugar; Beaten whites. 

Spanish Cream. 

1 qt. milk; 4 eggs; 

l/2 box gelatine; 1 cup sugar; 
1 teaspoon Vanilla; 
Scald the milk in double boiler, add the yolks of 
4 eggs beaten light with a cup of sugar, when 
smooth add gelatine which has been dissolved in a 
little water and let it thicken. Remove from the 
fire, stir in Vanilla and beaten whites. Put into 
moulds to stiffen and serve with cream and sugar 
or fruit sauce. 

We in Creme. 
5 eggs , 1 cup powdered sugar, 1 tea- 
spoonful corn starch, stir well with egg beater. 
Add slowly while continuing to stir about a bot- 
tle of Rhine wine which has been heated thorough- 



72 



ly. Pour "back into the saucepan and "beat with 
beater on the fire until it comes to a boil. 
Serve warm or cold. 

Cold Chocolate Cups. 
As much milk as cups (not full). To 10 
cups 2-1/2 tablets of chocolate, weight of choco- 
late in sugar. Boil this. Beat 4 yolks and 2 
v/hole eggs and stir in the milk carefully; strain 
immediately. Put into custard cups and bake for 
20 minutes in pan of warm water. Serve ice-cold 
with whipped cream on top. 

Pruit Ice Cream. 
Sugar fruit and let stand over night . 
Put through colander and then through strainer. 
To 3 parts cream 1 part milk,, sugar to taste -- 
freeze, when nearly frozen add fruit pulp and 
finish freezing. 

Crushed Strawberry Ice Cream. 
2 boxes berries; 1 pt . cream; 

1 pt. milk; 
Sugar berries and let stand for some time, put 
through colander and then through strainer. Mix 
with cream and milk a pinch of salt and more 



73 



sugar then freeze. After a little while add the 
fruit pulp and finish freezing. 

Strawberry Ice. 
One box berries, heat them and put them 
through a coarse strainer, 1 qt • water, 2-1/2 cups 
sugar cooked to a syrup. Freeze and pack. 

Caramel Ice Cream. 
Mix 1 pt. cream, 2 whole eggs, one scant 
cup granulated sugar, 1 cup milk, pinch of salt. 
When mixture is finished add the caramel which is 
made of 1 cup granulated sugar put dry into & fry*- 
ing pan on the stove, when thoroughly dissolved 
shake the pan but do not put a spoon into the 
sugar, it will gradually become a dark brown 
Should the sugar get lumpy, which it is apt to do 
when the cold mixture is poured on the hot sugar 
it will readily dissolve and become smooth by re- 
turning the cream and all to the stove for a few 
seconds* Line the ice cream mould either with 
lady fingers or macaroons. 

French Ice Cream. 
1 pt. milk; 4 egg yolks; 
1 pt . cream; 1 piece Vanilla bean; 



_ 



I 



7-' 



1 cupful sugar; 1 teaspoon gelatine; 

2 tablespoons Anglo-Swiss condensed milk. 
Scald the milk in a double "boiler with vanilla 
bean cut lengthwise. Beat the yolks and sugar 
until light and smooth. Stir the scalded milk 
slowly into the beaten eggs and sugar. Put this 
into a double hoiler and cook, stirring constant- 
ly until it thickens enough to coat the spoon* 

Do not let it boil too long or it will curdle « 
Remove the custard from the fire, add the con- 
densed milk and gelatine which has been soaked in 
a little cold water, strain, add the cream and 
stir until it is partly cooled^ When cold, freeze 
If other flavors are desired, omit vanilla bean 
and add strong coffee, melted chocolate to the 
hot custard when removing from fire. 

Souffl^. 
Lump of butter, l/2 cup sugar, 1 cup of 
milk, l/2 cup flour, 6 yolks of eggs gradually 
added, whites to froth* First let boil the milk, 
flour and butter, then let cool, cream sugar with 
more butter, add yelks, then mix in beaten whites 
after having added the cold mixture to the cream- 
ed butter a,nd sugar and eggs. Flavor with lemon 



75 



or vanilla, in fruit season add fruit "between lay- 
ers of dough. 

Wine Souffle. 
Cream 3 yolts of eggs, 1 cup granulated 
sugar. Let get thick on stove, take off stove, 
add wine to taste and "beaten whites. Put in mould 
Serve cold. 

Caramel Custard. 
Put a cupful of granulated sugar in a 
small saucepan with a tablespoon of water, stir 
until melted, then let it cook until a light "brown 
color. Turn l/2 caramel into a well-buttered 
mould which has straight sides and flat top and 
let it get cold. Into the rest of the caramel 
turn l/2 cup hot water and let it stand on the 
side of the range until the caramel is dissolved «• 
this is for the sauce. Stir 4 yolks and 2 whole 
eggs with 3 tablespoons full of sugar, l/2 salt- 
spoon salt, to a cream, but do not let it froth, 
add 1 pt. scalded milk, l/2 teaspoon Vanilla. 
Strain this into the mould on to the cold caramel. 
Place the mould in a pan of hot water and bake in 
a very moderate oven until firm in the centre. 
Test by running in a knife, and watch it careful- 



76 



ly. The water in the pan must not boil. The oven 
should be so slow that it should take at least 1 
hour to cook the custard* It will then be very 
firm and smooth. Unmould the custard when ready 
to serve. It will have a glaze of caramel over 
the top and some will run down the sides: Serve 
caramel sauce in separate dish. 

Chocolate Cream Custard. 
Same ingredients as caramel custard 
without the caramel, add l-l/2 bz. melted choco- 
late, strain into a buttered mould and bake slow- 
ly same as in caramel custard* Unmould when cold 
and serve with whipped cream. 

w Rothe Greutze" 
(Raspberry & Currant Corn Starch Pudding.) 

1 box of currants, 2 boxes raspberries. 
Heat them and strain through cheese cloth. Meas- 
ure juice and add same quantity of water. When 
juice and water come to a boil add scant 2-1/2 
tablespoons of corn starch (diluted with a little 
cold water) and a good l/2 cup sugar. Let this 
boil and put into a mould. Serve ice-cold with 
cream. Enough for 10 persons. 



77 



Coffee Mousse. 
Whip 1-1/2 pts- cream very stiff. Turn 
into a sieve for a few minutes that it will "be en- 
tirely dry. Return to the howl and whip in light- 
ly 6 tablespoons powdered sugar, 1-1/2 tablespoons 
very strong coffee. Turn into a mould and pack in 
ice and salt for 4-5 hours. 

Lemon Souffle'. 
2 lemons, one with skin, one without, 
tie these in a cloth and boil for 2 hours. Then 
take out pits and rub the mass through a sieve, 
stir the mass with 10 egg yolks, 6 oz. powdered 
sugar, for l/2 hour. Add the beaten whites, l/2 
tablespoon flour. Bake l/2 hour in cool oven. 

Light Dessert. 
Weight of 3 - 5 egg3 , weigh in sugar and 
flour. Beat the sugar with yolks, add flour, 
fold in beaten whites. Spread on bottom of pie 
plate, roll whale hot and fill withwhipped cream. 

Motzoth Charlotte. #1. 
Take 8 motzoths and 8 eggs. Beat whites 
and yolks separately, 1 cup chopped almonds, 
raisins, citron, currants, orange and lemon peel, 
some almond and vanilla extract - sugar to taste, 



78 



lemon juice. Serve with Sherry Sauce. 

Matzoth Charlotte. #2. 
Soak matzoths, press perfectly dry, 4 
matzoths to 10 people, 12 eggs, beat well, then 
put in matzoths, a pinch of salt, a cup of sugar, 
1/4 lb* peeled and sliced almonds, small piece of 
citron chopped, sultana raisins, 1/2 teaspoon 
cinnamon, grated lemon rind, 1 orange sliced fine, 
1 tablespoon goose or chicken fat or butter. 
Grease an iron charlotte mould well, put in 1 mat- 
zoth at bottom, then the mass. Turn in serving. 
Serve with Lemon or Rum Sauce. 

Nudel Charlotte. 
Rich pie crust. Line form with this, 
put in one layer of Hudeln, which have been boiled 
in salted water, over that melted butter, an egg 
beaten light, then a layer of apples, grated 
lemon peel, raisins and currants, sugar and cinna- 
mon. Repeat till you fill your form. Cover with 
pie crust and bake. 

Matzoth Krimmsele. 
Same dough as for Charlotte, form in 
cakes and bake in oven or fry in simmering fat. 



Kartoffel Charlotte, 
Boil potatoes the day before. Grate 
potatoes the following day. To every 2 potatoes 
take 3 eggs. Beat very well, add a little salt, 
sugar, grated almonds, grated lemon peel, fold in 
beaten whites. Bake in oven and serve at once. 
Serve with hot fruit sauce. 

Queen Fritters. 
Seo cream puffs (Cake.) Serve with hot 
wine sauce or fruit sauce. 

Charlotte Russe. 
10 eggs, 1 cup sugar, 4 tablespoons Sher- 
ry or Rum, 1 teaspoon Vanilla, l/2 package gela- 
tine, l-l/2 cups milk, 1 pt . cream. Soak the 
gelatine in 1/2 the milk. Stir the yolks of the 
eggs and sugar, then put the rest of the milk in a 
double boiler, stir the yolks and sugar into this 
until it begins to thicken, then add the gelatine, 
pouring it through a sieve. Pour the mass into a 
tin basin which is placed in ice-water. Beat it 
until it commences to cool, then add the beaten 
whites, whipped cream and flavoring. Line mould 
with lady fingers, fill in mass and serve ice- 
cold. 



80 



Pancakes. 

1 cup flour; A little sugar; 
3 yolks of eggs; pinch salt; 

1 cup milk. 
Beat well together, lasfiy f old in beaten whites, 

Adirondack Flap- Jacks. 
Make a good pancake "batter. On each 
Pancake, as it is taken from the pan and put on a 
hot dish, spread butter and grated maple sugar. 
Pile the pancakes on top of each other keeping 
them very hot. Cut like a layer cake. 

Lemon Meringue Pie. 
a" la Mrs. Rorer . 
3 cups pastry flour; l/2 teaspoon salt; 
1 cup butter; 1 " sugar; 

2/3 cup ice-water. 
Put flour in bowl, chip off butter, mix 
with flour, add salt and sugar, add ice-water 
gradually in several places. 

Lemon Pie. 
Line plate with good pie-crust and bake. 
Pill with the following: 

5 yolks of eggs, 1 cup of sugar well 



81 



"beaten, juice of 2 lemons, 1 tablespoon water, put 
in double boiler and stir until thick, let cool, 
then add the beaten whites <, Fill the pie-crust 
and brown in oven, 

Lemon Custard, 
Separate 3 eggs, add to yolks gradually 
1 cup sugar, then add juice and rind of 1 lemon c 
A ta,blespoon flour in another bowl, add gradually 
1 cup milk, mix this into the egg and sugar and 
stir until sugar is dissolved,, 

Meringue. 
Beat whites of eggs lightly before add- 
ing sugar, then beat stiff. A tablespoon sugar to 
each egg. 

Cocoanut Pie* 
Line pie plate with good pie crust. 
Beat we 13. 2 eggs, 2 teaspoons corn starch, 5 table- 
spoons sugar, then add 1 qt . milk, a half grated 
lemon rind. When the pie begins to take pour in a 
small cup shredded cocoanut. Can be served with 
meringue . 

Baked Apple Dumplings. (Delmonico.) 

Sift 1 lb. flour on the table, make a 



82 



hollow in the centre, laying in it l/2 lb. "butter, 
mingling it slightly with the flour for 5 minutes; 
when done make another hollow in the centre, pour 
into it l/2 pt. cold water and 2 oz. powdered 
sugar. Mix all together gradually for 5 minutes 
longer, it will then be a firm dough. Roll it to- 
gether with the hands and put it in a cool place 
for 5 minutes. Peel and core 6 medium-sized Pip- 
pin apples, sprinkle the table lightly with flour, 
lay the butter on it roll it out 12 inches long 
by 3 wide, and about the thickness of a silver 
dollar, then cut it into six equal sized square 
pieceSc Arrange the* apples upwards in the middle 
of each square piece; mix together 2 oz. granu- 
lated sugar with 1 teaspoonful ground cinnamon, 
and fill the cavities of the apples with this. 
Break one egg into a bowl, beat it well, adding 
2 tablespoons of cold nilk> mix well and with a 
pastry hair brush moisten the edges of the pieces 
of dough, and fold them firmly so that the apples 
are entirely enclosed. Lay them on a baking par?., 
and with the rest of the beaten egg brush over the 
surface and sides of the dumplings. Place them in 
a moderate oven for 30 minutes and after they are 
a nice, light golden color, remove and dress them 



83 



on a dessert dish 3 leaving them to rest in the open 
oven for 20 minutes , then pour the following 
sauce over "before serving: 

Put into a saucepan 1 pt . water, 6 oz„ 
granulated sugar. ; 1 bay leaf, 6 cloves, and an 
inch long stick of cinnamon. Place the pan on 
the hot stove and let "boil for 5 minutes; dilute 
l/2 02. corn starch in a howl with l/2 gill cold 
water } add it to the sauce > mix well and let cook 
for 2 minutes longer, stirring "briskly with a 
spatula. Remove from the fire, and immediately 
add l/2 pt« good claret; stir again and when 
ready to serve strain the sauce through a sieve 
over the dumplings. Serve also hard sauce #2 
under "Sauces. u 

Russische Bombe* 

4 whites of eggs beaten to a stiff froth; 
l/2 lb. grated a3.mon.ds; l/2 lb. sugar; 

Beat well together, spread on buttered 
tin and bake until quite brown then cut into 
small cubes when taken from the oven. 

4 yolks are beaten with 4 tablespoons 
sugar, 1 teaspoon vanilla, then add 1 pt . whipped 
cream, add lightly to eggs, and lastly fold in 



84 



macaroons. Fill in mould and pack in ice and 
Gait . 

Coupe St. Jacques. 
Arrange fruit salad, well sugared in 
glasses, pour a little maraschino over. Place on 
top fruit water ice, any flavor desired, and gar- 
nish with maraschino cherries and a spray of fresh 
mint , 

Claremont Frappe. 
Place a teaspoon wild strawberry jam in 
high glass, fill with French vanilla ice cream, 
then another spoonful of jam and cover with whip- 
ped cream. 

Pudding a la Cardinal . 
French vanilla ice cream, garnished with 
halved peaches and pineapple sugared and cut into 
dice. Serve with a sauce of Strawberry syrup 
flavored strongly with Kirsch. 



85 

JELLIES. 

Strawberry Jam. 
Best time end of May. Pick and select 
the berries. Wash, them, measure them, then put 
them on to draw the juice for about 2 minutes, add 
the sugar pint to pound and stir until they come 
to a boil. After they have reached the boiling 
point skim constantly and keep them on about 20 
minutes. Fill in glasses which have been boiled 
in soda water. 

Currant Jelly. 
Best time July 1-4. Select the cur- 
rants, wash them and put on the stove, mash, and 
strain them, measure them. Y/hen they have become 
thoroughly heated add the sugar pint to pound. 
Let them boil 6 minutes after they have reached 
the boiling point. Skim carefully. Should there 
be scum after 6 minutes are over, continue to 
boil until scum disappears. Raspberry and Cur- 
rant Jelly are made the same way, using box to 
box. 

Apple Jelly. 
Cut out bruised and rotten spots of ap- 
ples. Put on with as much water as for apple 
sauce, let cook till mushy. Let drain over ni^ht , 



86 



with a piece of vanilla bean in the bowl into 
which apples are dripping. Measure the juice, 
adding pound of sugar to pint of juice. Let boil 
until it jells, about 20 minutes, skinning care- 
fully all the time. Grape and apples jelly is made 
the same way, only adding a few baskets of Concord 
grapes to the apples while cooking. 

Grape Jelly. 
Wash and select grapes. Put on fire 
without water. Wash them, when thoroughly heated 
hang up to drain in cheese-cloth over night. 
Measure pint of juice to pound of sugar. Boil 
about 35 minutes. 

Tutti Frutti Jelly. 

2 qts. grape juice; 

4 lbs. granulated sugar; 

rind and juice 2 seedless oranges; 

1 lb. seedless raisins; 

3/4 lb. chopped sugared citron; 

A few chopped almonds or any other nut. 
Boil 20 minutes before adding sugar and other in- 
gredients. Then let come to a boil again and re- 
move from the fire and fill in glasses. 



87 



Grape Pruit Marmalade , 
Remove the skins in quarters after hav- 
ing weighed the fruit. Boil skins in plenty of 
water until soft enough to pierce with a "brown 
straw. When partly cooled lay the pieces in the 
palm of the hand and scrape away all the inner 
v/hite part, then shred them. Remove the seeds 
and as much skin as possible from the pulp. Put 
the pulp in preserving pan with sugar, 3/4 weight 
of fruit in sugar* Let "boil about 35 minutes, 
then add skins and take from fire. Orange Uaraa- 
lade is made the same way only adding the juice 
and grated rind of 1 lemon to every 5 oranges. 
Boil 50 minutes. 

Cereals . 
(»A little Cook Book for a Little Girl.") 
1 qt. boiling water; 4 tablespoons cereal; 

1 teaspoon salt; 
When you are to use a cereal made of 
oats or wheat, begin to cook it the night before, 
even if it says on the package that it is not 
necessary. Put 1 qt, boiling water in the outside 
of the double boiler and 1 qt. in the inside, and 
in this last mix the salt and the cereal. Put the 
boiler on the back of the range where it will 



81 



hardly cook at all and let it stand all night. If 
the fire is to go out, put it on so that it will 
cook for 2 hours. In the morning if the water in 
the outside of the boiler is cold, fill it up with 
hot, and boil hard for an hour without stirring 
the cereal. Then turn it in a hot dish and serve 
with cream and sugar. 

Corn-Meal Mush. 

1 qt. boiling water; 1 teaspoon salt; 
4 tablespoons corn meal. 
Be sure the water is boiling very hard when you 
are ready; then put in the salt and pour slowly 
from your hand the corn meal, stirring all the 
time till there is not one lump. Boil this l/2 
hour and serve with cream. Some like a handful of 
nice, plump raisins stirred in. It is better to 
use yellow corn meal in winter and white in sum- 
mer. 

Fried Corn-Meal Mush. 
^ Make the corn meal mush the day before, 

when cooked pack down tightly is a dish and put 
away to cool. In the morning turn it out and 
slice it. Coat the pieces of mush with flour, 



89 



saute in hot drippings and "brown on both sides. 
Serve with maple syrup. Hominy is equally good 
fried and is made the same way. 

Cracked Wheat. (Century.) 
Add to 3 cups of water, l/2 teaspoon 
salt; when it boils add l/2 cup cracked wheat, 
aid let it cook uncovered until the water is near 
ly evaporated, then add 3 cupfuls of hot milk; 
cover and cook until the wheat is soft, then un- 
cover and cook to the right consistency. It 
should be quite moist. Stir it carefully from 
time to time while it is cooking. 



90 
MISCELLANEOUS. 

Tomato Preserves. 
Make a syrup of 7 lbs. sugar, 1 pint of 
water, the juice and rind of 4 lemons. Boil till 
clear, adding a few whole peppers, a few whole 
cloves, a little green ginger. Then strain, put 
back again to "boil, add 7 lbs. of tomatoes and 
boil 20 minutes. Remove the tomatoes with a per- 
forated skimmer, continue boiling syrup until 
thick, then pour it over the tomatoes in jars. 
Seal when cold. 

Canned Tomatoes. 
Have your glasses boiled. Cut the 
tomatoes in quarters and remove the cores and any 
bad spots, press them down as tight as possible in 
the glasses when full put on rubbers and covers 
not screwing them all the way. Put a piece of 
wood in the boiler for the glasses to stand on, 
put them on with cold water and let boil for l/2 
hour after they reach the boiling point. Then 
screw your covers as tight as possible, turn them 
upside down over night. In the morning if any 
have leaked screw them tighter. 



91 



Preserved Pears* 
Peel and core the fruit, halve it, place 
in cold water. To 25 pears, take 2 lbs* of sugar, 
2 pints of water. Boil this for five minutes, 
then skim it, add the fruit, let it boil until 
soft enough to pierce with a brown straw, Remove 
and place in 3 qt. or 6 pt* jars, pour on juice 
until full to overflowing, seal at once and keep 
in cool place, Wipe jars and invert over night to 
make sure they are air-tight. 

Ginger Pears. 
6 qts* pears cut in quarters; 
3 lbs. sugar; 

3 lemons, rind and juice, cut out all white 
part of the skin; 

2 oz, green ginger root chopped fine; 
1 pt. water. 

Cook one hour. 

Pickled Fruits. 
Pears, Plums, Peaches, Cherries. Vine- 
gar enough to cover the fruit, add sugar pint to 
lb., boil until the consistency of syrup. Pour 
over fruit (in case of peaches and pears must be 
peeled) in stone crock add whole cinnamon and 



92 



whole cloves and let stand over night. The fol- 
lowing day strain vinegar and boil until thicken- 
ed. Repeat the following day. Ready to use in 
about 1 month. Only very ripe fruit may "be used. 

Spiced Muskmelon. 
To 2-1/2 lbs. melons take 1 qt« vinegar, 
1-1/2 lbs. sugar. Boil and pour over the peeled 
and sliced melons. The next day boil the melons 
in the vinegar pretty soft, skim carefully and put 
them in a stone crock well covered for three days. 
Then fill into glass jars with whole cinnamon and 
cloves tied in a piece of gauze, cover them with 
the vinegar which you have boiled once more until 
consistency of syrup. 

Spiced Apples. 
Make a syrup of equal parts of sugar, 
water and vinegar adding a few whole cloves and a 
few pieces of whole cinnamon. When scalding hot 
put in firm, tart apples, peeled and quartered and 
cook gently until tender, but not broken. Remove 
with a skimmer, boil the syrup until it thickens 
and pour over the apples. 



95 



Ginger Apples, 
4 l.ba. juicy red apples; 4 lbs. sugary 
4 oz. green ginger root; 
Pare and core apples and chop as for mince meat.- 
Scrape ginger root and chop also. Mix and boil 
slowly for 4 hours. If apples are not juicy, a 
little water may be added. 

Pickled Cherries. 
Pit the cherries, put in a^ crock f cover 
with vinegar and let stand over night. In the 
morning drain off vinegar. Take e$ al parts of 
sugar and cherries and put in a jar for 3 days, 
stirring 4 or 5 times a day. After the third day 
put in air- bight jars. 

Beet Sauce. 
Boil 1 peck beets, when about half done, 
cool and peel them. Slice them l/2 inch thick and 
cut in small pieces.. Put in kettle with 6 lbs. 
granulated sugar, 1 qt. water. Let stand over 
night. The next morning put on stove to boil and 
add 3 oz. ginger root cut in small pieces, l/2 
doz. lemons, cut in thin slices, l/2 lb. blanched 
almonds cut in half. Let this all boil 3-4 
hours until it has a rich, glossy appearance. Add 



94 



a little water if it gets too thick in boiling. 

Citron Preserves. 
The citron is peeled, cut into small 
pieces, then pitted. Boil in plenty of water for 
about an hour, drain and lay on a board over night. 
The next day the sugar is boiled. To every lb. of 
citron l/2 lb. sugar, about 2 lemons are required 
to each citron. Peel, slice and pit the lemons, 
add l/4 lb. green ginger to every 3 citrons and 
boil with the sugar. When this is soft the citron 
is added and the mass boiled for 6 hours on a slow 
fire until it looks like glass. 

Mustard Pickles. 
After the cucumbers are peeled, they are 
salted over night. Take to 1 gallon vinegar 1 oz. 
tumeric (druggist.) some Onion, some garlic cut 
fine, 1/4 oz. cayenne pepper, 1/2 oz. fresh ginger; 
l/2 oz. mustard seeds. Boil the vinegar with the 
spices and pour it boiling hot over pickles, cover 
again with mustard. Keep in the cellar. 

Dill Pickles. 
Take 1 qt. vinegar to 3 qts. water, 6 
oz. salt, bay leaves, pepper, cream of tartar, 



95 



Dill, onions. Lay these spices in layers "between 
the pickles, wrapping each pickle in grape leaf. 
Pour water and vinegar boiling hot over the 
cucumbers. They keep best in well closed barrels. 

Wild Cherry Brandy. 
To 1 qt. wild cherries, add 1 gallon 
California Brandy, 1 lb. brown sugar, let it rest 
for 6 months, shake well once a wesk during that 
period. At the end of that time you can bottle 
it, you must keep it well corked in a jug or keg, 

Potato Dumplings. #1. 
Mashed potatoes, flour, 1 egg to about 
3 tablespoons flour, small cubes of bread fried 
in butter. Place same in centre of dumpling* 
Boil in salt water, when they come to the top 
cover and let simmer for 20 minutes. Heat Brown 
bread crumbs in butter and roll dumplings in, same 
before serving. 

Potato Dumplings. #2. 
Boil 6 good-sized potatoes, peel and set 
aside to cool. The following day grate them, also 
grate a little onion, salt, browned cubes of bread, 
3 eggs and cracker dust* Boil in salted water and 
serve with browned onions. 



96 



Matsoth Dumplings, #1. 
Soak matzoths in water and squeeze dry, 
quite a little salt, and eggs (1 egg to every 
Matzoth) then either Matzoth flour or Cracker 

dust » 

Matzoth Dumplings. #2. 
Soak matzoths in water and squeeze dry, 
quite a little salt. Heat some butter, goose or 
chidden fat, put in some minced onion and brown it 
then put in matzoths and stir till dry. Let cool, 
then add eggs, a little ground ginger. Work with 
the hands. Grea.se the hands for rolling. 

Spatzle* (Dumplings. ) 
?lour, scant handful salt, stir water 
in gradually, 2 whole eggs, beat well. Cut as 
thin as possible from the edge of the dish into 
boiling salted water and let boil until they come 
to the top. Drain well, serve with pieces of 
bread browned in butter on top or browned bread 
crumbs. 

Liver Dumplings. 
Some raw, chopped calves' liver, some 
onion chopped, some bread soaked in water and 



97 



squeezed dry, browned cubes of bread, eggs, flour, 
pepper, salt. Boil in salt water* 

Liver Timbales. 

1 large cup chicken livers chopped and 
passed through strainer, spoonful butter, 2 whole 
eggs, onion juice, scant tablespoon cracker dust, 
l/4 pt. cream, salt, pepper. Serve with cream 
sauce flavored with a bay leaf. 

Brain Timbales. 

2 pairs of brains, clean them, boil them, 
put them through a strainer. Soak 2 small pieces 
white bread in water. Add yolks of 3 eggs, pep- 
per, salt. Beat the whites and add at last 
moment. Put in tiinbale forms and bake in pan 
with water for 20 minutes. Serve with cream or 
mushroom sauce. 

Mushroom Timbales. 
Put in 1 lb. fresh mushrooms which have 
loeen cut in half in a saucepan with 1 tablespoon 
butter and simmer until tender. Take off stove, 
strain and niash mushrooms through a colander- Add 
to the butter in which mushrooms were simmering 
another spoonful of butter, 2-3 tablespoons of 



98 



flour, 1-1/2 cups cream, beaten yolks of 2 eggs, 
then put "back mushrooms and fold in beaten whites, 
Season with salt and pepper and bake in timbale 
forms until they have a custard consistency, in a 
pan of water with a buttered paper on them, Serve 
with cream sauce and a vegetable that goes well 
with them. 

Canope' Nicoise. 
lettuce- chopped white and yolk of 

1 egg; 

piece of toast; stuffed olive in centre; 
slice of tomato; Sardellen around it. 

Welsh Rarebit. 
Place cheese cut in pieces in frying pan 
1 teaspoon salt, 1 pinch red pepper, a little 
English mustard, l/2 bottle ale. Serve on toast. 

Cheese Souffle. 
Put 1 tablespoon butter in a double 
boiler, stir in 1 teaspoon flour, 1 cup milk, stir 
smooth and add 1 cup grated American cheese and 3 
yolks of eggs. When perfectly smooth, take from 
fire and add beaten whites. Put in ice-box, then 
fill ramekins and bake in pan of water for 20 
minutes. 



99 



Cheese Croquettes. 
4 whites of eggs, salt, pinch of 
cayenne pepper, 1 cup grated cheese. Put on 
grossed platter in ice-box, when cold shape into 
croquettes, if necessary use cracker dust, Pry in 
hot fat. Serve on toasted saltines or Uneeda 
"biscuit. 

Pudge . #1 . 
1 square Baker 1 s chocolate; 
1 cup granulated sugar; 
1/4 » milk; 
1 lump "butter; 

Boil 4 minutes, remove from stove, add Vanil- 
la, beat 10 minutes. 

Pudge. #2. 

1 square Baker's chocolate; 
4 cups granulated sugar; 

2 « milk; 

1 tablespoon butter; 
Boil until finished, add vanilla. 

Cocoanut Pudge. 
Use brown sugar, milk, butter, let boil, 
when finished put in cocoanut and beat as in No. 1, 



100 



Maple Fudge. 
1 cup maple sugar; 2 cups "brown sugar; 
l/2 cup cup cream; 
Boil until finished, "beat until cold. 

Taffy for a Taffy Pull. 
1 qt. New Orleans molasses; 1 cup sugar; 

l/2 cup "butter. 

Molasses Taffy. 
Boil 1 pt. molasses, 1 cup granulated 
sugar, l/4 cup vinegar until when put in water it 
becomes "brittle; then add a heaping tablespoon "bu 
ter, when "brittle stir in l/2 teaspoon of "baking 
soda dissolved in water. Before putting on well- 
buttered tin stir in 1 lb. walnuts chopped fine or 
1 qt. peanuts or any kind of nuts. 

Icing. 
l/2 cup powdered sugar, 1 tablespoon 
water, let boil until it thickens. Beat 2 whites 
of eggs very stiff and pour boiling sugar on it. 
Beat very fast. 

Punch. 
2 bottles of claret, 1 bottle Hum, 2 
bottles tea, 1-3/4 lb. cut sugar, juice 4 lemons, 



101 



pa-el of lemons laid in punch, pour the hot tea 
jver the sugar and lemon peel and juice, then add 
rum and claret which have "been thoroughly heated. 

Warm Besr« 
Put a Lottie of beer on the fire with a 
piece of cinnamon and 3 lumps of sugar. Beat the 
yoTuks of 2 eggs, stir in slowly about a cup of 
mil3c previuusly heated. When the beer has come to 
a boil add it to the milk very slowly. 

Claret Cup. 

1 pto claret; 

1 pt. carbonic water; 

1 wine glassful Sherry; 

l/2 winsglassful Liqueur; 

1 slice cucumber rind; 

juice l-l/2 orange - l/2 orange sliced; 

juice l-l/2 lemons - l/2 lemon sliced; 

pineapple, berries, maraschino cherries, etc. 
Sweeten to taste with sugar syrup. Large piece of 
ice, bunch of mint on top. 

Bermuda Punch. 
18 lemons; 1 gallon proof rum; 
4 lbs. granulated sugar; 5 qts. boiling water 
2 qts. boiling milk. 



102 



1st day «• peel rinds of lemons as thin as pos- 
sible, putting them into the rum and cover closely 
for 3 days. 

2nd day - squeeze lemons on sugar. 
3rd day ~ have milk boiling and pour on to the 
rum, to this add the hot water, next stir in 
sugar well, cover closely and let cool. Strain 
through a flannel hag and put into a demi-john. 
Place in cellar and do not jar or touch for 1 
month. When the mixture is a month old, strain 
again. Tack a piece of thin muslin over a hoop, 
upon this surface spread a large sheet of filter 
paper and as it filters through "bottle and cork 
securely o Quantity 16 English qts. 

Ilartim Cocktails. 
Take 2 dashes orange bitters, 1 dash 
syrup, l/2 jigger Old Tom Gin, l/2 jigger Ver- 
mouth. Stir well, and strain into cocktail glass, 
add one imported cherry. Mix over cracked ice, 
fill in cold glass. 

Manhattan Cocktail. 
l/2 cocktail glass whiskey; 
nearly half a glass vermouth; 
10 drops orange bitters. 



Mix over cracked ice and pour into cold cocktail 
glasses . 

Glixh Wein. 
Wine glass of claret, cinnamon, cloves, 
2 pieces sugar, let boil and serve hot. 

Marrons Glace'', 
.Take hard shell off chestnuts, boil till 
tender, then take off skin. Take 2 cups granulat- 
ed sugar, just cover it with water, 2 teaspoons 
vinegar. Boil till it cracks in water. Then put 
chestnuts in, turn ones, spill out on buttered 
tins. Let them cool. 

Soap. 
Hard Soap. Empty the contents of a can 
of potash into a kettle with 1 qt, cold water, stir 
it with a spoon or stick, the lye will dissolve 
immediately and become quite hot, allow it to cool 
How take 6 lbs. of clean grease, tallow or lard. 
Melt it until lukewarm, then commence pouring in 
the cold lye into the melted grease gradually in a 
small stream until it is thoroughly mixed and drops 
from the spoon the thickness of honey. To be prop- 
erly done the stirring should be continued for 10 
minutes. It is then ready to pour into any mould. 



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